Think “blintzes drizzled with maple syrup,” and you’ve got the flavors for these pancakes. When the breakfast mood strikes at midnight, there is nothing like a batch of hot, cheesy-rich ricotta flapjacks speckled with blueberries to satisfy the craving.
YIELD
Makes sixteen 4-inch pancakes
INGREDIENTS:
2 large eggs lightly beaten
1 container (15 ounces) ricotta cheese
1 cup milk
2 tablespoons sugar
2 cups Bisquick or Betty Crocker pancake mix
1 cup fresh or frozen blueberries (optional)
Powdered sugar and maple or berry syrup for serving
Think “blintzes drizzled with maple syrup,” and you’ve got the flavors for these pancakes. When the breakfast mood strikes at midnight, there is nothing like a batch of hot, cheesy-rich ricotta flapjacks speckled with blueberries to satisfy the craving.
INSTRUCTIONS:
In a large bowl, combine the eggs, ricotta, milk, and sugar. Beat until well blended. Add the pancake mix, stirring just until the flour disappears. Stir in the blueberries.
Grease a pancake griddle or large skillet and preheat over medium heat. When hot, pour about 1/4 cup of the batter for each pancake onto the hot surface. Cook the pancakes on the first side until they are puffed and little holes form on top, about 2 minutes. Flip and cook until nicely browned on the second side, about 2 minutes longer.
Serve on warmed plates. Dust with powdered sugar, douse with syrup, and eat ‘em while they’re hot.
COOKS NOTES
Bisquick and Betty Crocker pancake mixes call for the addition of eggs and milk. If you buy a pancake mix that requires only the addition of water, then skip adding the eggs and milk in this recipe. Mix the ricotta with 1 1/2 cups water, blend in the sugar, and stir in the pancake mix.