Lemon Ricotta Pancakes with Blueberry Syrup

Once the blueberries start to burst, cook for 2 minutes. Reduce the heat to medium-low and simmer for about 10 minutes until syrupy, stirring often.

To Serve

Serve the pancakes in a big stack with a piece of butter and lemon slice on top. Drizzle with a generous amount of maple syrup or blueberry syrup. Or, better yet, both! Sprinkle with powdered sugar to finish.

Lemon Ricotta Pancakes