Blueberry Ricotta Pancakes

Okay so technically my mom made these, not me.  I didn’t think anyone would really care about that little detail.  She made them for Sean and me when we were staying at my parents’ over Thanksgiving.  My mom had been telling me about them for a while, and now I can totally see why.  They’re amazing!   


This recipe was originally seen on an episode of Everyday Italian with Giada De Laurentis.


You’ll need:


1 2/3 cups water
1 1/2 tsp vanilla extract
2 cups pancake/waffle mix (yes, the stuff in a box)
1 cup whole milk ricotta cheese
2/3 cup blueberries (frozen or fresh)
melted butter


Using a rubber spatula, stir the 1 2/3 cups water and vanilla in a large bowl.  Add the pancake mix and stir until just moistened, but still lumpy.  Stir the ricotta into the pancake mix, and gently incorporate while still maintaining a lumpy batter.  Fold in the blueberries.

Heat a griddle/cast iron skillet/whatever pan you usually make pancakes in over medium heat.  Brush with melted butter (or I’m sure cooking spray works here too).  Working in batches, spoon 1/4 cup of the mixture onto the griddle for each pancake.  Cook until golden brown, ~3 minutes per side.   
You can serve them with the honey syrup listed with the original recipe, regular old maple syrup (what we did), or whatever you’d like.
These pancakes are very moist, and are really more like crepes, if you must know.  Though we didn’t have them this way, I bet they’d be really good with a little lemon zest added to the batter.  The only thing wrong with them is that you don’t want to stop eating them!
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