♦ In a large bowl, combine flour, sugar, baking powder and salt.
♦ Place eggs and ricotta in medium bowl, beat until smooth and blended.
♦ Add milk and vanilla extract, mix to combine.
♦ Pour wet mixture into dry mixture and whisk until combined.
♦ Gently fold in blueberries.
♦ Heat stove-top griddle over medium high or electric griddle to 375°F.
♦ Melt butter or use oil to coat grill surface.
♦ Pour 1/3 cup batter onto griddle for each pancake and cook until bubbles begin to form on surface, 2-3 minutes.
♦ Flip pancakes and cook until golden, an additional 1-2 minutes.
♦ Serve pancakes with more berries and syrup.
~ Original recipe, from the Wisconsin Milk Marketing Board, was made with strawberries. ~ Delicious! And the extra protein and fruit will keep you satisfied until lunch time. ~ Pancakes ‘only’ serves 2-3 adults, more if breakfast meat and side dishes are offered.