Melt the butter and allow to cool. Sift together the flours, baking powder, salt and sugar.
Combine the egg, milk, melted butter and ricotta in a separate bowl and mix well. Make a well in the center of the dry ingredients and pour in the wet. Gently mix in the liquid ingredients until you have a smooth batter. Fold in 1 1/2 cups of the blueberries.
Cook spoonfuls of the mixture in a warm, non-stick frying pan.
Remove the pancakes from the pan and keep warm in a low oven until ready to serve. Serve with maple syrup and fresh blueberries on top.