- 8 oz. Galbani® Ricotta
- 2 cups pancake mix
- 3/4 cup water
- 1 cup milk
- 1 cup blueberries
- In a bowl, mix pancake mix, water and milk until smooth.
- Stir in ricotta cheese and blueberries.
- Pour 1/4 cup batter onto greased hot griddle for each pancake; cook until bubbles form, flip and cook until golden brown. Yield: 4 servings
Originally published as Ricotta Blueberry Pancakes in Galbani® Cheese 2017