Prep. time: 10 minutes
Cook time: 30 minutes
Ingredients:
- 2 cups water
- 1/3 cup sugar
- 1/3 cup honey
- 1 1/2 tsp vanilla extract
- 2 cups pancake and waffle mix (Pancake recipe below, if you don't have boxed mix)
- 1 cup whole milk ricotta cheese
- 2/3 cup frozen blueberries
- melted butter
Directions:
- Stir 1/3 cup of water and sugar in a small saucepan over medium heat the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
- Using a rubber spatula, stir remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
- Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.
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