Method

To make the blueberry compote

1. Combine the blueberries, sugar, 2 tablespoons of lemon juice and the zest in a medium saucepan over medium heat and cook for 2 minutes, or until the sugar dissolves.
2. Don’t let the berries cook too long or they will become mushy and lose their beautiful shape.
3. Remove from the heat.
4. Gently stir in the chopped mint if using.
5. Keep warm.

To make the hotcakes

1. Whisk the ricotta and egg yolks together in a large bowl to combine, then whisk in the buttermilk.
2. Sift the flour, baking powder, and salt into the ricotta mixture.
3. Stir with a whisk until just combined.
4. Using an electric mixer, beat the egg whites and sugar in a large bowl until stiff peaks form.
5. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches.
6. Gently fold the blueberries into the batter.
7. Melt some butter on a hot griddle pan over medium-low heat.
8. Ladle the batter onto the griddle and cook 3 hotcakes at a time for about 3 minutes per side, or until the hotcakes puff, become golden brown and are just cooked through
9. Transfer the hotcakes to plates.
10. Spoon the warm blueberry compote over the hotcakes then top with a dollop of butter.
11. Serve immediately.

Demonstration

I have recently cooked this up on the Wendy Williams Show