Sunday, May 27, 2012

Ricotta Pancakes

You know breakfast is the most important meal of the day, and pancakes are a scrumptious way to start the morning. Packaged mixes for waffles and pancakes make breakfast an easy task. Adding a few extra ingredients to the mixes will give them a homemade touch.  It will look like you have spent a lot of time and effort putting your breakfast together. I like to use ricotta cheese when making pancakes because it will keep the pancakes light and delicate. If you normally have trouble flipping pancakes, adding ricotta cheese to the batter will  also help you improve your flipping abilities. Try adding your favorite flavor to the batter or in-season fruit for an easy, elegant dish. The additions are well worth the little effort, especially when you have overnight guests for breakfast. So, go ahead and eat these delicious pancakes and be ready to conquer the world!

Ricotta Pancakes

2 cups water

2 cups pancake and waffle mix

1 cup whole milk ricotta cheese

2/3 cup frozen blueberries

Melted butter


In a large bowl, combine 2 cups of water with pancake mix and stir using a rubber spatula. Add ricotta into the pancake mixture, stirring gently to incorporate the ricotta. At this point add and fold in the blueberries. Easy! Heat a griddle over medium heat. Brush with the melted butter. Spoon about ¼ cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. To plate, just place 2-3 pancakes on a plate, add some extra berries and serve with simple-syrup flavored with maple.

1 comment:

Amy Turman said...

Breakfast is the best meal of the day. I must try these pancakes - I love the color of the blueberry sauce too.

mon amy


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