Delicious Recipes from Our North Carolina Bed and Breakfast

This recipe was recently tried out on a house full of guests and their plates were empty in no time.

Ingredients:

• 4 cups of any prepared, dry pancake mix
• 1/3 cup crystallized ginger - cut into small pieces
• 1 teaspoon of cinnamon
• 2 cups fresh blueberries
• 1 1/2 cups whole milk ricotta cheese
• 1 to 1 1/2 cups whole milk
• 1 teaspoon pure vanilla extract
• 4 eggs
• vegetable oil for cooking

Directions:

• Combine the dry ingredients, including the ginger and cinnamon, in a large mixing bowl.
• Combine all the wet ingredients (holding back a half cup of the milk to adjust for the thickness of the batter later).
• Mix the wet ingredients with the dry ingredients until just blended.
• Fold in the blueberries.
• Heat some oil in a frying pan or griddle on medium high heat, or at 350 degrees if using an electric griddle.
• Pour batter by 1/4 cupfuls onto a lightly greased hot pan or griddle.
• Turn when bubbles form on top of pancakes and bottom is golden brown.

Note:  This recipe will make approximately 12 pancakes.

Serve with warm, pure maple syrup.

Suggested garnish:  whipped cream and any available fresh fruit.