These are seriously in the running for the best pancakes I’ve ever had. They’re light and fluffy, and the ricotta adds a richness and a slight crisp to the edges that you won’t find in your typical buttermilk flapjacks. Throw everything in the blender and pour directly onto a hot, buttered griddle, and you’re in biz!
In a blender, blend the flour, baking powder, brown sugar, eggs, milk, ricotta, vanilla and lemon zest until smooth.
In a bowl, mash half the blueberries with a fork until broken up, then pour into the batter and mix to combine.
In a small saucepan over medium heat, cook the remaining blueberries for a couple/few minutes, until heated through, mashing here and there with a spatula, leaving some berries whole, until it’s the consistency of a compote (chunky jam). Remove from heat and set aside.
Heat a cast-iron griddle or frying pan over medium heat. When it’s hot, add a little dab of butter and coat the pan evenly.
Working in batches, pour about 1/4 cup of batter for each pancake. Cook until small bubbles appear on the surface (about 2 minutes), then flip with a spatula. The top should be golden. Cook another couple minutes until the other side is golden and the pancake is cooked through.
Put the finished pancakes on a large plate and cover with a clean kitchen towel to keep warm while you finish the rest (or in my case, just transfer them straight from the griddle into the hungry mouths of three little boys).
Plate your pancakes and top with a couple spoonfuls of your blueberry compote.