Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup

Directions

1. 1
   In a large mixing bowl, combine the water, vanilla and the juice of a whole lemon.
2. 2
   Mix in the pancake mix and stir just until combined, but still lumpy.Stir in the ricotta, try to keep the batter lumpy.Fold in the blueberries and lemon zest and allow the mixture to sit for a few minutes.
3. 3
   Heat a non stick skillet over medium heat and add some butter.Allow the butter to melt and swirl through the pan.Using an ice cream scoop, scoop batter into pan. (I fit three in a large pan - your results may be more or less)Cook the pancakes for about 3-4 minutes per side until they are golden.
4. 4
   Remove to plate and repeat scooping batter.
5. 5
   Serve with delicious Blackberry Vanilla Syrup and blueberries for garnish.