Feed 4 for $20 Blueberry Lemon Ricotta Pancakes

Directions

For the Lemon Glaze

1. Combine the sour cream, powdered sugar, and the juice and zest of 1 lemon in a small bowl. Whisk until completely smooth then set aside.

For the Pancakes

1. Whisk together the pancake mix, water, ricotta, and remaining lemon juice and zest. Stir until a lumpy batter is formed.

2. Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then pour 1/5th of the pancake batter onto the griddle. Sprinkle blueberries into the batter and cook for 3-4 minutes or until the edges begin to set and bubbles form on the surface. Flip and cook for an additional 1-2 minutes or until lightly golden. Repeat until you have 5 large pancakes.

3. Layer the pancakes and lemon glaze onto a large plate. Top with any remaining blueberries and glaze. Serve immediately.