Ricotta and Blackberry Pancakes

This one is for all you health nuts out there! A healthy pancake recipe from the "mom-a-licious" cook book by Domenica Catelli, my fav cookbook ever! FYI- for all of you who know my famous chef friend Molly Delmonte, yah well thats her cousin! The ricotta adds a fluffiness to the pancakes and protien! power breakfast! and make sure you use sweet berries or add extra maple if they are not.

Ricotta and blackberry pancakes
1 1/3 c whole wheat flour
2 ½ tsp baking powder
¼ tsp salt
1 ½ c milk
1 c ricotta cheese
3 Tblsp pure maple syrup plus more for topping
2 eggs
1 Tblsp vanilla
1 c frozen or fresh blueberries or blackberries

Whisk dry ingredients together. In a separate bowl whisk all wet ingredients together with the berries, including the 3 tablespoons of maple syrup.
Stir wet ingredients into dry ingredients. Add a bit more milk if batter is too thick. Heat a skillet or griddle over medium heat.
Add a teaspoon of butter and spread over the hot griddle.
Drop batter on griddle one large tablespoon at a time. Flip when edges start to bubble.
Serve warm with maple syrup.