In a separate medium bowl whisk the whole milk, ricotta, eggs, melted butter, lemon zest and vanilla until smooth and slightly fluffy. The ricotta should be mostly incorporated but small curds are fine.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Fold gently with a spatula until just combined; a few streaks of flour are okay. Fold in the fresh blueberries, taking care not to burst them.

Rest batter

Let the batter rest for 5–10 minutes at room temperature to hydrate the flour and thicken slightly.

Cook pancakes

Heat a large nonstick or cast-iron griddle over medium heat. Brush with a little neutral oil or melted butter. For each pancake, pour about 1/4 cup batter onto the griddle. Cook until small bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until golden and cooked through, 1.5–2 minutes more. Adjust heat as needed so pancakes brown gently without burning. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the batch.

Serve

Stack pancakes, top with a pat of softened butter, extra blueberries and a drizzle of maple syrup. Squeeze a little lemon over for brightness if desired.

Heritage Pork Sausage Links & Maple-Onion Pan Glaze

Brown the sausages

In a large skillet over medium heat, add the pork sausage links (no oil if sausages are fatty; add 1 tsp oil if very lean). Brown the sausages, turning frequently, until well caramelized on all sides, about 6–8 minutes.

Finish cooking through

Reduce heat to medium-low, add 2–3 tablespoons water to the pan and cover. Steam for 6–8 minutes until sausages are cooked through (internal temp 160°F / 71°C for pork). Remove sausages to a plate and tent with foil to keep warm.

Make maple-onion glaze

In the same skillet, add 1 tablespoon unsalted butter and the thinly sliced onion. Sauté over medium heat until onion is soft and starting to caramelize, about 6–8 minutes. Stir in the maple syrup, apple cider vinegar and Dijon mustard. Simmer gently for 2–3 minutes until sauce thickens slightly. Season with 1/4 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Return sausages to the pan and spoon glaze over them to coat. Cook 1–2 minutes more to meld flavors.

Keep warm

Remove from heat and keep sausages glazed in the pan or on a warmed platter until ready to serve.

Arugula & Tomato Spring Salad (side)

Make dressing

In a small bowl whisk together the extra-virgin olive oil, fresh lemon juice, honey, 1/4 teaspoon fine sea salt and 1/4 teaspoon black pepper until emulsified.

Assemble salad

Place baby arugula in a salad bowl, add halved cherry tomatoes and drizzle the dressing over top. Toss gently to coat. Finish with shaved Parmesan if using and adjust seasoning to taste.

To Serve

Plate 2–3 blueberry-lemon ricotta pancakes per person, add 2 sausage links glazed with the maple-onion sauce, and a generous handful of arugula & tomato salad on the side. Offer extra maple syrup and lemon wedges at the table.