Mix blueberries, brown sugar, lemon juice and zest
(from 5 lemons), 1 1/2 cups water, and cornstarch. Cook over
medium heat in large stock pot until berries begin to
break and liquid begins to thicken (muddle some of
the blueberries if desired). Add additional water if
necessary. Remove from heat and set aside.
Add remaining zest to a mixing bowl. Place lemon
juice in a measuring cup. Fill measuring cup with
water to obtain a total of 10 cups of liquid. Add to
mixing bowl.
Add ricotta and pancake mix and whisk until
ingredients are evenly hydrated and distributed (can
use mixer).
Griddle according to package directions. Serving
suggestion: For each stack of 3 pancakes, top with 2
oz compote.
