Lemon Ricotta Pancakes with Blueberry Sauce

In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

In a separate large bowl, whisk 2 large eggs until light and fluffy, about 1 minute.

Add 1 cup ricotta cheese, 3/4 cup milk, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and 2 tablespoons of the sugar to the eggs. Whisk until well combined.

Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; some small lumps are okay.

Let the batter rest for 5 minutes while you prepare the blueberry sauce.

For the blueberry sauce, combine 1 1/2 cups blueberries, remaining 1 tablespoon sugar, and 1/4 cup maple syrup in a small saucepan over medium heat.

In a small bowl, mix 2 tablespoons water with 1 teaspoon cornstarch until dissolved, then add to the saucepan.

Bring the mixture to a simmer and cook for 5-7 minutes until slightly thickened, stirring occasionally. Remove from heat and stir in the remaining 1/2 cup fresh blueberries.

Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of butter to coat the surface.

For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes until golden brown. Repeat with remaining batter, adding more butter to the pan as needed.

Serve the pancakes warm, topped with the blueberry sauce.