The following is a guest post written by Ali B.
Photo by Phil and Pam
Summer is winding down and fresh blueberries are at their peak. Blueberries on their own are delicious, but why not turn them into a more substantial breakfast meal, perfect for kids and adults alike?
I especially love this recipe for Blueberry Ricotta Pancakes because it freezes beautifully and tastes amazing. I often make a double batch and freeze half. All you need to do is layer the cooled pancakes between pieces of parchment paper and store in the freezer. They will keep for several weeks stored this way. They taste amazing, if not better, reheated. I did notice that if the pancake was a bit undercooked you could tell that the ricotta was in there. Cooked correctly, though, and it tasted like a moist, delicious, blueberry pancake. Some lemon zest would go great in these as well. Maple syrup can be substituted for honey syrup.
Blueberry Ricotta Pancakes with Honey Syrup (source)
4 servings, about 16 pancakes
- 2 cups water
- 1/3 cup sugar
- 1/3 cup honey
- 1 1/2 teaspoons vanilla extract
- 2 cups pancake and waffle mix (recommended: Krusteaz)
- 1 cup whole milk ricotta cheese
- 2/3 cup frozen blueberries
- Melted butter
1. Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
2. 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 ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
3. 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.