Blueberry Ricotta Pancakes

Ingredients
1 cup buttermilk pancake mix (Organic Arrowhead Mills)
1 cup whole milk
1/2 cup ricotta cheese
1/2 tsp pure vanilla extract
2 tbsp melted butter
1 cup fresh blueberries, rinsed and dried
butter or vegetable oil for frying
maple syrup
powdered sugar (optional for dusting)

Cooking Tools

Medium mixing bowl

Non-stick frying pan

Directions

In a mixing bowl, whisk together pancake mix, whole milk, ricotta cheese, vanilla, and the melted butter.  The batter will not be perfectly smooth because of the ricotta cheese.  In a non stick frying pan, add a pat of butter or 2 tbsp of oil, with a 1/3 cup ladle, pour batter in small batches.  Place some blueberries on top of each pancake, and cook for about 2 minutes on medium low heat.  Flip pancakes and cook additional 2 minutes, serve with maple syrup and some fresh blueberries. Will yield 6 pancakes
Serves 2
Cook’s Note:  Double the ingredients for additional pancakes.