Description
Sweet, tart, fluffy, and full of goodness!
Ingredients
- 15 ounces, weight Ricotta Cheese, Fat Free
- 2-⅔ cups Skim Milk
- 2-½ cups Pancake Mix (I Used Bob’s Red Mill.)
- 2 cups Raspberries
Preparation
1. Add the ricotta cheese to a large bowl. Mash it down and slowly add the milk, stirring to make sure that the ingredients are combining. Then slowly add in the pancake mix, whisking until the mixture is thick and lump free. Add raspberries and stir slightly.
2. Meanwhile, heat griddle to medium-high, or about 375 F. Pour 1/4 – 1/2 cup of mix onto the griddle (depending on the size of pancake you want).
3. Cook until bubbles form on the top of pancakes. Then flip. Once pancakes are golden brown on the other side too, remove from the griddle and serve.
Makes about 12 pancakes.
