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Blueberry Ricotta Pancakes

Makes 16 (4-inch) pancakes

2 large eggs, lightly beaten

1 container (15-ounces) ricotta cheese

1 cup milk

1 tablespoon granulated sugar

2 cups Bisquick or Betty Crocker Pancake Mix

1 cup fresh or frozen blueberries

Canola oil

Confectioners' sugar, for dusting

Maple syrup or berry syrup, for serving

In a large bowl, combine the eggs, ricotta, milk and granulated sugar. Beat with a wooden spoon until well-blended. Add the pancake mix, stirring just until it disappears. Stir in the blueberries.

Heat a large griddle or nonstick skillet over medium heat. When the griddle is hot, add 1 or 2 tablespoons oil and use a paper towel to spread it over the surface. Pour 1/4 cup of the batter for each pancake onto the hot pan. Cook until pancakes are puffed and little holes have formed on top, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes longer. Repeat until all the batter is used. Dust pancakes with confectioners' sugar and pass syrup at the table.

(Adapted from “The Christmas Table” by Diane Morgan, Chronicle Books)


