Instructions

• Make the blueberry butter: in a bowl combine ½ cup (1 stick) softened butter, 2 to 3 tablespoons blueberry preserves, and a large pinch of kosher salt. Mash with a fork or spoon until smooth and well combined. Refrigerate until ready to use; it can be made ahead.
• In a small bowl, whisk together ¾ cup all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon kosher salt.
• In a large bowl, whisk 3 large eggs and ¼ cup sugar until combined and slightly foamy. Whisk in 2 teaspoons vanilla extract.
• Stir ¾ cup ricotta cheese, ¼ cup milk, and 2 tablespoons melted butter into the egg mixture until evenly combined.
• Add the dry ingredients to the wet ingredients and stir until just combined and no large streaks of flour remain (do not overmix).
• Heat a nonstick skillet or griddle over medium heat until hot. Add a little additional butter to coat the cooking surface.
• Using a ¼-cup measure or ice cream scoop, drop portions of batter onto the skillet, leaving space between pancakes.
• Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
• Gently flip the pancakes and cook the second side until golden brown, about 2 minutes. Add more butter to the pan as needed between batches.
• Repeat with the remaining batter and serve the pancakes hot with the salted blueberry butter. Add syrup, powdered sugar, whipped cream, or fresh blueberries as desired.
• Store any unused blueberry butter in the refrigerator when not using.