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Blueberry Cassis Compote
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In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest.
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Bring to a simmer over low heat, and cook for about 15 minutes.
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Remove from the heat and chill overnight.
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Strain; serve warm or at room temperature.
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For the compote:
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Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat.
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Reduce heat and simmer to dissolve the sugar.
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Remove from the heat and stir in the cassis.
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Discard the vanilla bean and cinnamon stick.
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Serve at room temperature, folding in the chopped mint just before serving.
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For the pancakes:
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Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside.
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In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.
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Make a well in the center of the dry ingredients and pour in the liquid mixture.
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Mix together until flour is just incorporated.
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In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form.
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Fold the egg whites into the batter just until incorporated.
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Let sit for 15 minutes, then gently fold in the blueberries.
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In a small bowl mix the ricotta and milk.
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Reserve for garnish.
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Preheat oven to 200 degrees F.
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Heat a nonstick pan or cast iron griddle over medium heat.
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Add a pat of butter and heat until the butter just begins to sizzle.
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Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes.
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Flip over and cook until the bottom is lightly golden brown, about 45 seconds.
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Remove to a baking sheet and keep warm in a low oven.
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Repeat with remaining batter.
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Serve with syrup and compote and garnish with a dollop of ricotta.
