By Kathleen Fitzgerald
2 cups ricotta cheese
3/4 cup Bisquick
1/4 cup sugar
1 tsp lemon juice
Blueberry topping (recipe follows)
Heat griddle to 400 degrees, lightly grease griddle with a combination of butter and vegetable oil.
Combine all ingredients, mix until flour is incorporated. Drop by spoonfuls onto prepared griddle. Turn pancake when edges are dry and golden brown. Turn only once.
1 can blueberries
1 Tbsp sugar
2 tsp corn starch
In medium saucepan combine ingredients. Cook over low to medium heat, stirring constantly until thickened. Spoon over pancakes.
This recipe was inspired by a similar recipe of a colleague, Beverly Pajer, who made pancakes for all of the teachers and staff at Hospital Homebound School for Christmas in 1998.