Ingredients
1- 1/2 cup Complete Pancake Mix (like Bisquick Or Something Similar)
1-13 cup Milk
1 cup Ricotta Cheese
2 Tablespoons Sugar
3/4 teaspoons Dried Lavender, Crushed
1 cup Blueberries, Fresh Or Frozen
Method
Sources
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Firm brittle gel — works with calcium and milk proteins
Round rings for perfectly shaped fried eggs and small pancakes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Firm brittle gel — works with calcium and milk proteins
Round rings for perfectly shaped fried eggs and small pancakes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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combine pancake mix, milk, ricotta, sugar, and lavender in a medium bowl. fold in blueberries. preheat a nonstick pan over medium heat. add pancake batter by 1/4-cupfuls to the skillet. cook until bubbles break the surface and the edges look dry, about 2-3 minutes, then flip. cook for another couple minutes on the other side until golden brown. set aside and repeat with remaining batter. serve with honey or warm syrup. makes about 14 pancakes.