Blueberry Pancakes with Vanilla-Poached Apricots

For the apricots:
Combine the water, apricots, sugar, and honey in a medium saucepan over medium heat. Scrape the vanilla bean seeds into the pan and add the whole bean. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes, until the liquid thickens slightly.

For the pancakes:
Whisk together the flour, sugar, baking powder, and salt in a small bowl to combine. Whisk together the milk, ricotta, eggs, and vanilla extract in another bowl. Fold the dry ingredients into the wet ingredients, mixing until fully combined. Fold in the blueberries.

Melt 2 tablespoons of butter on a large griddle over medium heat. Ladle 1/3 cup of batter onto the griddle for each pancake. Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancakes. Flip the pancakes and cook for another minute, until golden brown. Continue cooking the pancakes, adding more butter as needed.

Top the pancakes with the poached apricots and spoon some of the cooking liquid over the top.