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For the blueberry compote simply simmer 1/2 cup blueberries, 1
tablespoon sugar, and 1/2 cup water on medium high heat until
the blueberries break down and the mixture become slightly
syrupy. It’s best to prepare the compote prior to mixing the
pancakes. Leave on low heat or allow to cool slightly while you
cook the pancakes.
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In a large bowl, mix flour, sugar, baking soda, and salt. In a
medium bowl, whisk buttermilk, egg yolks, lemon juice, and lemon
peel to blend.
Stir buttermilk mixture into flour mixture just until evenly
moistened. Gently stir in ricotta cheese.
In a bowl, with a mixer on high speed, beat the egg whites until
soft peaks form. With a flexible spatula, gently fold the whites into
the batter just until they are incorporated.
Next, add the blueberries.
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Place a large, nonstick frying pan over medium heat; when hot,
coat lightly with oil and adjust heat to maintain temperature.
Drop batter onto the pan and cook until pancakes are browned on
the bottom and edges begin to look dry, about 2 minutes; turn
cakes with a wide spatula and brown other sides, 1 1/2 to 2
minutes longer. Coat pan with more oil as necessary to cook
remaining pancakes.
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