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Make the compote first and let cool. Combine blueberries, lemon zest and juice, and sugar in a small saucepan and heat on medium until blueberries burst and sauce thickens slightly. Turn off heat, add vanilla, and stir. Let cool while you make the pancakes.
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In a large bowl, whisk together the flour, baking soda, baking powder, sugar and salt. Set aside.
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In a smaller bowl, whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice until smooth.
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Gradually add the wet ingredients to the dry mixture and gently whisk until incorporated.
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Heat skillet or griddle on medium high; grease with butter.
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Pour ½ cup batter onto hot griddle, place 4-5 blueberries on top of pancake, and cook for 3 minutes, until the edges start to firm up and bubbles appear on surface. Flip the pancakes and cook for another 1 to 2 minutes on the other side. Repeat with remaining batter.
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Serve hot with blueberry compote.