Chef Lynn Crawford's Lemon Ricotta Pancakes with Blueberry Sauce

Ingredients

• 6 eggs
• 1 1/2 cups ricotta cheese
• 1/2 cup Melted butter (cooled)
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 2 tbsp grated lemon zest
• butter (for griddle or pan)
• 3 cups blueberries (fresh or frozen, divided in half)
• 1 cup water
• 1/2 cup sugar
• 1/2 tsp vanilla
• 1 1/2 tbsp cornstarch (dissolved into 3 tbsp of water)