This recipe was originally seen on an episode of Everyday Italian with Giada De Laurentis.
1 2/3 cups water
1 1/2 tsp vanilla extract
2 cups pancake/waffle mix (yes, the stuff in a box)
1 cup whole milk ricotta cheese
2/3 cup blueberries (frozen or fresh)
Using a rubber spatula, stir the 1 2/3 cups water and vanilla in a large bowl. Add the pancake mix and stir until just moistened, but still lumpy. Stir the ricotta into the pancake mix, and gently incorporate while still maintaining a lumpy batter. Fold in the blueberries.
Heat a griddle/cast iron skillet/whatever pan you usually make pancakes in over medium heat. Brush with melted butter (or I'm sure cooking spray works here too). Working in batches, spoon 1/4 cup of the mixture onto the griddle for each pancake. Cook until golden brown, ~3 minutes per side.
These pancakes are very moist, and are really more like crepes, if you must know. Though we didn't have them this way, I bet they'd be really good with a little lemon zest added to the batter. The only thing wrong with them is that you don't want to stop eating them!