Ricotta Pancakes

Don't be afraid of using Ricotta in something other than Lasagna! I've made these pancakes many times & they are really good... to the point that they taste like a dessert!

Ricotta Pancakes
1 and 2/3 cups water
1½ tsp. vanilla extract
2 cups pancake/waffle mix (recommended: Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries *Or you can add mini-chocolate chips instead!

-Using a rubber spatula, stir the water & vanilla in a large bowl. Add the pancake mix & stir just until moistened but still lumpy. Add the ricotta into the pancake mixture, & then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries (or chocolate chips).

-Heat a griddle over medium heat. Spray with cooking spray. Working in batches, spoon ¼ cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side.

*Serve with butter & syrup! Sprinkle with powdered sugar :)

*Recipe Courtesy Of: Everyday Italian - Giada De Laurentiis

Ricotta Pancakes