Need a mood boost? Adding Florida blueberries to your pancakes is a great way to start the day!
INGREDIENTS
Blueberry Pancakes
1 1/2 cups fresh Florida blueberries plus more for garnish
2 1/2 cups pancake mix
2 1/2 cups milk
2 cups ricotta cheese
2 tablespoons butter for cooking
Florida Blueberry Compote
4 cups fresh Florida blueberries
3 tablespoons Florida sugar
1/2 lemon, juiced
Florida Blueberry Cream
2 cups fresh Florida blueberries
1 lemon, juiced
6 tablespoons Florida sugar, divided
1/4 teaspoon sea salt
2 cups heavy whipping cream
PREPARATION
Blueberry Pancakes
Whisk together the pancake mix, milk and ricotta cheese in a large mixing bowl until smooth. The pancake batter should be thick (you can adjust the consistency by adding more milk or pancake mix). Gently fold the blueberries into the batter. Preheat a large saute pan or griddle over medium heat. Add a small amount of butter to the cooking surface. Add an even amount of pancake mix to the cooking surface, making sure not to overcrowd the cooking surface. Let the pancakes cook until bubbles start to form in the top of the batter. Flip pancakes and continue to cook until golden brown and cooked throughout. Repeat process until all the pancake batter is used. Keep cooked pancakes warm in a 250-degree oven until ready to serve.
Florida Blueberry Compote
In a medium-sized saucepan, combine 2 cups blueberries, sugar and lemon juice. Place the pan over medium-high heat and bring to a simmer while stirring. Cook blueberry compote for 6 to 10 minutes until thickened. Transfer blueberry compote to a bowl and add the other 2 cups of fresh blueberries. Serve at room temperature.
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