Ricotta Cheese and Fresh Blueberries Stuffed Pancakes

What a delicious treat these pancakes are.  They are soft and creamy from the ricotta cheese, almost savory from it.  And then there is the fresh, bright, sweet burst of the blueberries to accompany it.   They pair together here like Yin and Yang.  Both of them complimenting the lemon enhanced pancakes perfectly. 

2 cups of Bisquick
2 tsp. of baking powder
1 T. of sugar
1 cup of milk
2 T. of lemon juice
2 eggs (beaten)
1 cup of fresh blueberries (rinsed/ dried)
less than 1/4 cup of fresh ricotta cheese
real un-salted butter and maple syrup (I use Lite syrup-it's slightly less sweet to balance the over-sweet pancakes that I am always making)

-In a large mixing bowl, combine the first 3 ingredients well.  Stir in the milk, lemon juice and eggs (batter will be slightly lumpy).  Let is sit while you preheat your griddle or frying pan to a medium heat and then grease it all over with butter.  Using a 1/2 cup measuring cup, or a gravy ladle like me, pour on your pancakes.  Then dot with ricotta cheese bits (I just used the tip of a knife and my finger to put them on with) and a few blueberries.  Once the bottom of the pancake has begun to turn a nice golden brown, flip them over to brown the side with the cheese and berries (about 2-4 minutes on each side-every stove is different-keep a watch).  Serve with butter and maple syrup.  Serves 4.  Enjoy!