Lemon ricotta pancakes with last second mixed berry syrup

I ed the new York times recipe for the lemon ricotta pancakes. Bonus I got to use some remaining buttermilk I had in the fridge.

We don’t keep flavored syrup on hand, but we have bags of mixed fruits/berries in our freezers for smoothes.

I added some frozen mixed berries to a small pot with sugar and lemon juice and just simmered that while I made the pancakes.

They turned out so fluffy and delicious!