In a medium saucepan over medium-high heat, bring the berries, sugar and cornstarch to a boil, stirring constantly. Continue stirring and boiling for 1-2 minutes, until thick. Set aside.

In a small bowl, whisk together flour, baking powder, salt and sugar. Set aside.

In a large bowl, whisk together ricotta, eggs, milk and lemon zest and juice. Add the flour mixture and whisk until well combined.

In a non-stick frying pan, melt enough butter over medium heat to lightly coat the bottom of the pan. Make small pancakes, using 2-3 tablespoons of batter per pancake. Fry over medium heat until is golden brown. Flip pancakes and fry until golden brown and pancake is cooked through.*

Place finished pancakes on a baking sheet in an oven heated to 200°F (90°C) until all the pancakes are ready to be served.

Serve pancakes warm, topped with blueberry sauce.**

Leftover pancakes may be stored tightly covered in the refrigerator for one day. However, the best way to store leftover pancakes is to freeze them, with layers of parchment paper in between the pancakes. To reheat, place cold or frozen pancake on a plate and heat uncovered in the microwave on high for 40-60 seconds, until heated through.

Blueberry sauce may be stored tightly covered in the refrigerator for up to five days.