To make the compote - place all the ingredients in a saucepan and bring to the boil. Reduce heat and simmer for approximately one minute.
To make the mascarpone – mix the mascarpone and vanilla bean paste until just combined.
NOTE: take care not to over mix as the mixture may curdle.
Beat the eggs in a bowl and then add the buttermilk. Add the flour and mix until combined, then mix in the vanilla and sugar. Finally, mix through the bicarbonate of soda. Pour batter into a lightly buttered pan over medium heat and sprinkle ricotta onto each pancake. Turn pancakes over when bubbles start to appear on top of the pancakes. Cook until the pancake is nice and golden on each side. Continue with the remaining batter.