What's for Breakfast?
No matter what you decide to flavor your pancakes with you can never go wrong with ricotta cheese in your pancake batter. The ricotta adds richness and a lighter quality to your pancake. Whole milk or part skim ricotta is totally up to you, whichever one you choose will not alter the taste, the only difference will be the number of calories.Blueberry Ricotta Pancakes
2 cups Bisquick
1 cup ricotta cheese
2 eggs
3/4 cup water
1 tsp lemon zest
1 pkg (6 oz) frozen blueberries or fresh if you have them.
Stir all ingredients together. Over medium heat, warm greased griddle 5 minutes. Using 1/4 cup measure, pour batter onto griddle. Cook 4 minutes or until golden, turning once. Repeat. Dust with confectioner’s sugar, if desired.
Stir all ingredients together. Over medium heat, warm greased griddle 5 minutes. Using 1/4 cup measure, pour batter onto griddle. Cook 4 minutes or until golden, turning once. Repeat. Dust with confectioner’s sugar, if desired.
8 comments:
This looks like such a simple and delicious pancake recipe! I LOVE ricotta but it's too expensive in the import stores in Japan, so I have to wait a year longer to make these :)
that looks REALLY delicious. i'll give it a try sometime~
come back and visit my blog sometime =) http://www.wretch.cc/blog/chenst723
Hi Brianna,
No ricotta in Japan, do they have cottage cheese? If so you could drain it and use it just as you would ricotta.
Thanks for stopping by Steve, you will love these.
Yum! I saw Giada make something like these - but without the fruit. I said then - I had to try them - now, with these? A must!
Chris these are good with or without the fruit.
Julie, I love pancakes and have never had the ones with ricotta - these look scrumptious!
Hi Patricia, my Grandmother always added ricotta to her pancakes. The ricotta really makes a nice difference.
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