Ingredients

• To Make the Pure Botanical Syrup and the Blueberry Compote
• ¹/₄ cup water
  
• ¹/₄ cup Bergamot Lemon Pure Botanical Sugar, available at Provisions
  
• ¹/₄ cup Water
  
• ¹/₄ cup Bergamot Lemon Pure Botanical Sugar, available at Provisions
  
• 2 cups fresh blueberries, rinsed
  

• Farro, Ricotta and Bergamot Lemon Pancakes
• 1.5 cups farro flour, Hayden Flour Mills if possible (available at Provisions)
  
• 1 tablespoon baking powder
  
• ¹/₄ teaspoon sea salt
  
• 2 pieces eggs
  
• 1 cup milk
  
• 1 cup ricotta cheese
  
• .5 cups Bergamot Lemon Pure Botanical Sugar, available at Provisions
  
• 4 tablespoons unsalted, grassfed butter, melted plus more for seasoning the griddle
  
• .5 teaspoons pure vanilla extract
  
• 1 tablespoon grapeseed or sunflower seed oil
  
• unsalted butter, for serving