Ricotta Blueberry Pancakes

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Sugar

  White, granulated sugar

  ⅓ cup or 67g

• Honey

  ⅓ cup or 113g

• Vanilla extract

  1 ½ tsp or 6g

• Pancake & Waffle Mix

  Complete Buttermilk - Giant Supermarket

  2 cup or 244g

• Ricotta cheese

  Part skim milk

  1 cup or 248g

• Blueberries

  Raw

  ⅔ cup or 99g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

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.
2. Stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until combined. It will be lumpy.
3. Gently add the ricotta into the pancake mixture, then stir lightly to just barely incorporate the ingredients. Fold in the blueberries.
4. Heat a griddle over medium heat and brush with the melted butter. Spoon 1/4 cup of batter onto the griddle for each batch of pancakes. Cook until golden brown and small bubbles form around the edges. Serve with honey syrup.

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