Whisk together the pancake mix, milk, and ricotta cheese in a large mixing bowl until smooth. The pancake batter should be thick (you can adjust the consistency by adding more milk or pancake mix).
Gently fold the blueberries into the batter. Preheat a large saute pan or griddle over medium heat. Add a small amount of butter to the cooking surface.
Add an even amount of pancake mix to the cooking surface, making sure not to overcrowd it. Let the pancakes cook until bubbles start to form on the top of the batter.
Flip the pancakes and continue cooking until golden brown and cooked through. Repeat the process until all the pancake batter is used. Keep cooked pancakes warm in a 250-degree oven until ready to serve.
Florida Honey Butter
In a small mixing bowl, combine honey and butter. Stir ingredients until combined and creamy. Serve at room temperature.
Florida Blueberry Compote
In a medium-sized saucepan, combine 2 cups of blueberries, sugar, and lemon juice. Place the pan over medium-high heat and bring to a simmer while stirring.
Cook blueberry compote for 6 to 10 minutes until thickened. Transfer the blueberry compote to a bowl and add the other 2 cups of fresh blueberries. Serve at room temperature.
Florida Blueberry Cream
In a medium-sized saucepan, combine blueberries, 3 tablespoons of sugar, salt, and lemon juice. Place the pan over medium-high heat and bring to a simmer while stirring.
Cook blueberry compote for 6 to 10 minutes until thickened. Let cool slightly and puree in a food processor or blender. Strain the blueberry mixture through a sieve and refrigerate until cool.
In a large mixing bowl, whisk cream and 3 tablespoons of sugar until soft peaks form. Add the blueberry mixture and carefully fold it in, making sure not to over-mix. Serve cold.
