Vanilla Pancakes With Cinnamon Ricotta And Berries

• 2 cups self-rising flour
• 1/3 cup granulated sugar
• 1 1/2 cups skim milk
• 2 None eggs, lightly beaten
• 2 tsp vanilla bean paste
• 3 tbsp butter, melted
• 1/2 cup low fat ricotta cheese
• 1 tbsp honey, plus additional, to drizzle
• 1/2 tsp ground cinnamon
• 3/4 cup frozen blackberries, thawed
• 1/4 cup powdered sugar
• 1 1/4 cups blueberries
• 1 1/4 cups raspberries

1. Sift flour into a large bowl. Stir in sugar, milk, eggs and vanilla until combined and smooth.
2. Heat a nonstick skillet on medium heat. Brush with butter. For each pancake, spoon 1 heaping tbsp batter into pan. Cook in batches, for 1 min, until bubbles appear. Turn and cook for 1-2 mins, until golden brown. Transfer to a plate, cover with foil to keep warm. Repeat until all batter is used.
3. Meanwhile, combine ricotta, honey and cinnamon in a small bowl.
4. Heat blackberries and powdered sugar in a small saucepan on low heat. Cook, stirring, for 2-3 mins, until syrupy. Remove from heat. Cool slightly. Stir in blueberries and raspberries.
5. Serve pancakes with ricotta and berries. Drizzle with additional honey.

flour, sugar, milk, eggs, vanilla bean paste, butter, ricotta cheese, honey, ground cinnamon, frozen blackberries, powdered sugar, blueberries, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/30723 (may not work)