For the blueberry sauce, add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and thyme.

In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.

Pour the wet ingredients into the dry ingredients.

Stir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.

Heat a griddle over medium heat, spray with cooking spray or melt butter. Spoon a ladle of batter onto it and cook for 2 to 3 minutes on one side. Flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.