Posted by Tim Vidra / Wednesday, June 1, 2011
Blueberry Ricotta Pancakes
As we start to come into blueberry season and farmers market tables are filled with these beautiful blue gems, let's add a little twist to the standard pancake recipe. This recipe really doesn't require any extra effort but it does require you to pick up 1 cup (8 ounces) of Ricotta cheese.
- 2 cups pancake mix of your choosing
- 3/4 cups water
- 1 cup milk
Mix above ingredients until blended well with a whisk. Add the following and mix:
- 1 cup ricotta cheese
- 1 cup blueberries
- 1T lemon zest
Cook pancakes in a non stick pan. The common dilemma with pancakes is when to flip, so the E.A.T. tip of the day is when the bubbles have stopped and the outer edge of the pancake looks dry you are ready to flip! Meanwhile, keep plates in the oven on the lowest setting to keep warm while building pancakes on each plate as stacks become ready. Butter, maple syrup and extra blueberries to finish.
Kids or grandkids are required to participate in this cooking activity!
E.A.T. local E.A.T. well