In a medium saucepan, combine juice, water and sugar. Stir over medium heat until the sugar is dissolved. Increase the heat to medium-high and allow to boil for 5 or so minutes until thickened slightly. Remove from the heat and whisk in 1 tablespoon of butter in at a time, adding another tablespoon when each one has melted. Add the blueberries and cook until they’re just warm and the syrup is turning pink – about 2 minutes. Remove from the heat; cover to keep warm.

In a large bowl, whisk together the flour, sugar and baking soda. Add the blueberries and stir to combine.

In a medium bowl, whisk together the buttermilk, ricotta, eggs and vanilla. Add to the flour mixture and stir until combine and no lumps remain.

Heat a griddle or a large non-stick skillet to medium (about 250°F/120°C) and grease with a little butter. Place 3 1/4-inch well-greased crumpet rings onto the griddle and add 1/4 cup of batter to each ring. Cook for 4 minutes or so until bubbles form at the top of the pancakes and the bottom of the pancake is golden. Remove the rings (if you’re using crumpet rings). Carefully flip each pancake and cook a further 3 minutes or until cooked. Remove to a warm baking sheet or ovenproof plate. Cover and keep warm in a warm oven while you repeat with the remaining mixture.

Stack the pancakes on warm serving plates, add a little pat of butter to each pancake stack and drizzle with the syrup. Makes 14 pancakes. Serves 5 to 6.