2) Using a rubber spatula, stir the remaining 400ml of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
3) Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 60ml of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.