Blueberry-Lavender Ricotta Pancakes

1. 1

   Combine pancake mix, milk, ricotta, sugar, and lavender in a medium bowl. Fold in blueberries.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.