Ricotta Pancakes

INGREDIENTS:

• 1 ½ tsp. Vanilla Extract
• 2 cups Pancake and Waffle Mix
• 1 cup whole Milk Ricotta Cheese
• 2 cups Water
• 1/3 cup Sugar
• 1/3 cup Honey
• Melted Butter
• Powdered Sugar

INSTRUCTIONS:

Stir 1/3 cup of water and sugar 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.

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, and then stir gently to incorporate the ricotta but maintain a lumpy batter.

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.