Mix 1 cup of pancake mix with 1 cup of water.
Add in ricotta and lemon juice and mix.
Add another 1/4 cup of pancake mix in to thicken it up. You may need a little less or more depending on the thickness of your ricotta.
Mix well and fold in blueberries.
Heat up butter in a pan on medium. Move around to cover pan.
Scoop fist size amounts of pancake batter onto the sizzling pan. Let cook for 3-5 minutes until crispy brown on the edges and bubbling. Flip and cook for 1 minute on the second side.
Serve hot with more butter and maple syrup. And some lemon zest if you wanna get fancy. Enjoy!
6 servings