Our girls LOVE pancakes and so do my husband and I! We read a couple of neat books on pancakes and made some really tasty ones to eat.
We also made some pancakes with a bit more flair!
We tried some Lemon Blueberry Ricotta Pancakes----trust me, they sound over-the-top, but they are so, so delicious!!!!!
You have GOT to try these!!
Here is the recipe I put together for these. You can use a pancake mix to make it simpler. We buy ours at Trader Joe's.
Syl's Lemon Blueberry Ricotta Pancakes
- 1 1/2 teaspoons vanilla extract
- 2 cups pancake and waffle mix (recommended: Krusteaz)
- 1 2/3 cup water
- Grated lemon zest of one fresh lemon
- 1 cup whole milk ricotta cheese
- 2/3 cup fresh or frozen, and thawed, blueberries-drained
- Melted butter
Using a rubber spatula, stir the 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 lemon zest. Then, stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter.
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. Place the blueberries onto the batter (in the pan/griddle). Cook until golden brown, about 3 minutes per side.
These are the most amazing pancakes I have EVER had-----PLEASE try them and let me know how they turned out for you!