To begin, make the blueberry compote. Add the water, sugar, lemon juice and zest to a small pot and bring to a boil over medium high heat. Then, turn the heat down and allow the mixture to simmer for 5 minutes. Add the blueberries and stir. Cook until the blueberries burst. Note: If you want to thicken the compote, make a cornstarch slurry by removing about 1/4 cup of the blueberry liquid. Put it in a separate bowl and whisk in 1 Tablespoon of cornstarch. Strain to remove any lumps and return the slurry to the pot and stir until well combined. Preheat your pancake griddle to medium high heat and make the batter. In a large mixing bowl, add the flour, baking powder, baking soda, sugar and salt and whisk until well combined.
In a large mixing bowl, add the flour, baking powder, baking soda, sugar and salt and whisk until well combined.
Then, add the wet ingredients to a separate bowl. Whisk the milk, ricotta, eggs, lemon juice plus zest, and vanilla bean paste or extract together.
Pour the wet ingredients into the dry ingredients and whisk, being careful not to over mix. The batter will not be perfectly smooth. Allow the batter to rest for 5-10 minutes.
Butter the griddle. Pour 1/3 cup of batter onto the griddle or skillet and allow to cook until bubbles form on the top. Then, using a rubber spatula, flip the pancakes and cook the other side until golden brown. Butter the griddle between batches, transferring pancakes to the oven to keep warm as you work through the batter.
Once the batter has settled, butter the griddle. Make the pancakes in batches, pouring 1/3 cup of batter onto the griddle or skillet and allow them to cook until bubbles form on the top. Then, using a rubber spatula, flip the pancakes and cook the other side until golden brown. Butter the griddle between batches, transferring pancakes to the oven to keep warm as you work through the batter
When you are ready to serve, top with the blueberry compote, and a dusting of powdered sugar.
