Step 1: Prepare the Blueberry Syrup

• In a small saucepan over medium heat, combine the blueberries, sugar, water, and lemon juice. Bring to a simmer and cook for about 5-7 minutes, stirring occasionally until the blueberries burst and the mixture thickens. Remove from heat and set aside.

Step 2: Mix the Pancake Batter

• In a large mixing bowl, whisk together the ricotta cheese, eggs, lemon zest, lemon juice, and vanilla extract until well combined. In another bowl, mix the flour, sugar, baking powder, and salt.

Step 3: Combine the Mixtures

• Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. If the batter is too thick, stir in the milk to achieve your desired consistency.

Step 4: Cook the Pancakes

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown.

Step 5: Serve

• Serve the pancakes warm with a generous drizzle of blueberry syrup on top.