Blueberry maple syrup:
1) In a medium saucepan, add the blueberries, maple syrup, caster sugar, cinnamon stick and lemon zest. Bring to a simmer over low heat and cook for about 15 minutes. Remove from the heat and chill overnight. Strain. Serve warm or at room temperature.
1) Combine the blueberries, caster sugar, butter, cinnamon stick and vanilla pod in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the caster sugar.
2) Remove from the heat and stir in the cassis. Discard the vanilla pod and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.
1) Mix together the plain flour, caster sugar, baking powder, bicarbonate of soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla essence . Make a well in the centre of the dry ingredients and pour in the liquid mixture. Mix together until the plain flour is just incorporated.
2) In a small bowl, using a hand-held electric mixer, beat the egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter until just incorporated. Let sit for 15 minutes, then gently fold in the blueberries.
3) In a small bowl, mix the ricotta and milk. Reserve for garnish.
4) Preheat the oven to 110C.
5) Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. 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. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Serve pancakes with the syrup and compote, and garnish with a dollop of ricotta.