To Make the Pure Botanical Syrup and the Blueberry Compote
To make the Syrup: Put the sugar in a heavy saucepan and add the water. Set the pan over medium heat and bring to a boil, slightly swirling. Continue until the sugar is dissolved and well incorporated. Pour into a serving bottle. Be careful not to spill a drop!
To make the Blueberry Compote: Use the same pan, and put the sugar in the saucepan add the water. Set the pan over medium heat and bring to a boil, without stirring. Continue cooking and when the sugar is dissolved, swirl the pan occasionally until the mixture is an amber-caramel color, about 3 minutes. Carefully add the 1 cup of the fresh blueberries. Reduce the heat to low and cook, stirring gently, until the berries release their juices and the sugar dissolves, 1 to 2 more minutes and turn off the heat. Add to the pan the remaining 1 cup fresh blueberries. Stir to combine and keep warm until ready to serve.
Farro, Ricotta and Bergamot Lemon Pancakes
To make the Pancakes: In a large bowl, whisk together the Farro, baking powder and sea salt. Form a well in the center. In another bowl, whisk together the eggs, milk, ricotta, sugar, the 4 Tbs. butter and the vanilla. Pour the wet mixture into the well of the flour mixture and, using a rubber spatula or a large spoon, stir until just combined. You will see plenty of small lumps, which is a sign that the batter has not been overworked. Let the batter rest for about 5 minutes before cooking.
Preheat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly brush the griddle with butter and the seed oil.
Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other sides, 2 to 3 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, brushing the griddle with more butter and seed oil as needed.