- 4 cups of any prepared, dry pancake mix

- 1/3 cup crystallized ginger, cut into small pieces

- 1 tsp cinnamon

- 2 cups fresh blueberries

- 1 1/2 cups whole milk ricotta cheese

- 1 to 1 1/2 cups whole milk

- 1 tsp pure vanilla extract

- 4 eggs

- vegetable oil for cooking

1. Combine dry ingredients, including ginger and cinnamon, in large mixing bowl.

2. Combine all wet ingredients (reserve 1/2 cup of milk to adjust thickness of batter later).

3. Fold in the blueberries.

4. Heat some oil in a frying pan or griddle on medium-high heat, or at 350 degrees if using an electric griddle.

5. Pour 1/4 cup of batter onto lightly greased pan or griddle.

6. Turn pancakes when bubbles form on top of pancakes and bottom is golden brown.

7. Garnish with whipped cream and fresh fruit, if desired. Serve with warm maple syrup.