
LEMON RICOTTA PANCAKES
with Blueberries



INGREDIENTS
- 2 cups complete pancake & waffle mix
- 1 cup low fat ricotta cheese
- 2 tablespoons grated lemon zest
- 3/4 cup frozen blueberries
DIRECTIONS
Prepare pancake mix according to package directions, stirring until just moistened but still lumpy.
Stir in ricotta cheese and lemon zest, stirring gently to combine. Fold in blueberries.
Heat flat skillet over medium heat. Pour about ΒΌ cup batter onto skillet; repeat to fill skillet.
Cook until golden brown on each side (about 3 minutes). Repeat with remaining pancake batter.