Blueberry ricotta pancakes

One word... heaven. And I think I have the new ricotta to thank for it. These pancakes were so moist and delicious. The batter is mixed so that it purposely remains a little lumpy, which means that when you take a bite of the pancakes you get a burst of the ricotta. And if you've ever had anything with ricotta mixed with blueberries, the flavor is wonderful. Instead of traditional maple syrup to top it off, the recipe includes directions for a honey syrup that is lighter but still sweet. I would have made one change by adding lemon zest to the batter, but I didn't have any lemons. I think the added citrus flavor would have made the pancakes even better. I substituted with 100% whole wheat pancake & waffle mix, and I don't think I'd want them any other way.

I'm a pretty modest person, but I have to say that these pancakes were much better than similar lemon ricotta ones I had recently at a local restaurant. The restaurant's pancakes weren't as moist, and I could hardly taste the ricotta and lemon. I practically had to drown them in maple syrup.

I'll be making the blueberry ricotta pancakes again... (and again...) When I made them yesterday, I cut the recipe in half. Whether you make a full or half batch, you can always refrigerate or freeze any leftovers and reheat for a quick, easy and tasty breakfast. And they don't take long to make in the first place.... I made and enjoyed them during Little H's morning nap. I could think of worse ways to spend my time :)
Blueberry Ricotta Pancakes (adapted from Food Network's Giada de Laurentiis)
~Serves 4 (16 pancakes)

Ingredients:

• 2 cups water
• 1/3 cup sugar
• 1/3 cup honey
• 1 1/2 t. vanilla extract
• 2 cups 100% whole wheat pancake & waffle mix
• 1 cup whole milk ricotta
  
• 2/3 cup frozen blueberries
• melted butter
  
• zest of 1 lemon (optional)

Directions for honey syrup:

• Stir 1/3 cup of water and sugar in a small saucepan over medium heat until sugar dissolves, about 5 minutes.
  
• Stir in the honey. Set aside and keep warm.

Directions for pancakes:

• 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.
• Gently stir in the lemon zest and then the ricotta, incorporating the ricotta while maintaining a lumpy batter.
  
• Gently fold in the blueberries.
  
• Heat a griddle or nonstick skillet over medium heat. Brush with the melted butter.
• Working in batches, spoon 1/4 cup of batter onto the pan for each pancake. Cook until golden brown, about 3 minutes per side.
• Serve with fresh blueberries and honey syrup.

Enjoy!