Now that I’ve disclosed history of my hatred of all things pancake (except for my Bampa’s fritters) you can tell that it takes a heck of a recipe for me to add it to Tried & True, right?

Well, I have to thank Everyday Italian for this amazing Blueberry Ricotta Pancake recipe .  It’s light, full of flavor, simple and the homemade syrup takes it to a whole new level.  You might want to try this on a lazy weekend morning – it will be a hit.

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Blueberry Ricotta Pancakes

Recipe courtesy of Giada de Laurentiis, FoodNetwork.com

Ingredients

• 2 cups water
• 1/3 cup sugar
• 1/3 cup honey
• 1 1/2 teaspoons vanilla extract (I also added a splash to the syrup)
• 2 cups pancake and waffle mix 
• 1 cup whole milk ricotta cheese  (I went with fat free and couldn’t taste the difference)
• 2/3 cup frozen blueberries  (I used fresh and, quite frankly, it worked out much better)
• Melted butter

Directions

- For the Syrup

• Stir 1/3 cup of water, sugar and a dash of vanilla in a small saucepan over medium heat until the sugar dissolves, about 5 minutes.
• Stir in the honey.
• Set aside and keep the honey syrup warm.

-For the Pancakes

• Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl.
• Add the pancake mix and stir just until moistened but still lumpy.
• Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter.
• Fold in the blueberries.
• Heat a griddle over medium heat.
• Brush with the melted butter.
• Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake.
• Cook until golden brown, about 3 minutes per side.
• Serve with the honey syrup.

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Then the memory hit me. My grandfather did the SAME thing when he would cook – except he would have a beer mug full of his favorite beer, cold and frosty.

Sometimes, its things like that which remind me – I am my grandfather’s granddaughter.

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