Dry ingredients

In a small bowl, whisk the flour, baking powder, salt together. Set aside.

Wet ingredients

1. In a separate bowl, add the sugar, and grate the zest of the lemon into it. Mix gently. Add the vanilla extract and then whisk together. Add the eggs and whisk until its broken down and foamy.
2. Follow with buttermilk, ricotta, and melted butter. Stir together until mixed completely.
3. Add the dry ingredients bowl into the wet ingredients bowl – mix gently, being careful to not overmix your batter. Set your pancake batter (you can refrigerate) aside while preparing your blueberry compote.

Blueberry compote

1. In small pot, over medium heat, simmer 1 cup of blueberries with the maple syrup, water, lemon juice, and balsamic vinegar. Stir occasionally and cook for about 10 minutes.
2. Add the remaining blueberries and mix into the already warm compote. Cook for 5-7 minutes, stirring occasionally. Remove from heat, the mixture will continue to thicken as it cools!

Cooking the pancakes

1. Heat a griddle or non-stick pan over medium-low heat. Add some butter (be generous! Butter is your friend.). Using a ¼ cup scoop, add a dollop of the pancake batter. Cook until the bottom reaches a golden-brown colour, and air bubbles reach the top, 2-3 minutes. Flip gently, and cook until the other side is also golden brown, 1-2 minutes more.
2. Repeat with the remaining batter (remember to add more butter to your pan as needed!).
3. Serve warm, with a slather of lemon curd, and blueberry compote on top. Enjoy!