Fluffy Lemon Ricotta Pancakes

In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together with your fingertips for 30 seconds to release the essential oils.

Add the ricotta cheese, milk, eggs, vanilla extract, and melted butter to the sugar mixture. Whisk vigorously until the mixture is smooth and well-integrated.

Sift the flour, baking powder, and salt into the bowl. Fold gently with a spatula until just combined, ensuring you do not overmix.

Heat a non-stick griddle over medium-low heat and grease lightly. Pour 1/4 cup of batter per pancake.

Cook until bubbles form on the surface and edges are set, then flip and cook until golden brown.

In a small saucepan, simmer blueberries, maple syrup, and 1 tsp lemon juice for 5 minutes to create the compote.