Whisk ricotta, milk and lemon rind together in a bowl.
Sift flour, baking powder and a pinch of salt together in a bowl. Stir in sugar. Add white choc chips.
Whisk eggs, ricotta mixture and vanilla in a bowl. Add to dry ingredients with melted butter and stir until smooth.
Stir in half the blueberries.
Heat a large frying pan or flat grill plate over medium-low heat. Grease with a little extra butter.
Add 1/3 cup batter to the pan for each pancake. Cook pancakes in batches, being careful not to crowd the pan, for 2-3 minutes or until edges are set and bubbles appear on surface. Flip over and cook for 1 minute. Keep warm.
Stack pancakes, alternating with cream or extra ricotta and lemon curd. Top with remaining blueberries and dust with icing sugar.