A stack of fluffy pancakes with custard-like flavor needs nothing more than butter and pure maple syrup, though I have speckled these with sweet blueberries on occasion.  With just the right amount of ricotta, they cook up tender and soft on the inside.  Vanilla rather than more traditional lemon in this ricotta pancake recipe keeps them on the custardy side. For the most round, perfectly golden pancakes, I prefer to cook these one at a time in a skillet, though a griddle can be used for making multiple.  Once you get a good feel for scooping the batter, flipping, and making these golden pancakes, repeat using the same rhythm until…