Lemon Ricotta Pancakes with Blueberry Compote

Prepare the blueberry compote by combining half of the blueberries in a small saucepan with the water, sugar, and lemon juice.
2 cups fresh or frozen blueberries, ¼ cup water, ¼ cup granulated sugar, 2 teaspoons lemon juice
Cook over medium heat for about 10 minutes before adding the remaining blueberries. Cook for another 8 minutes, stirring frequently. Remove from heat and transfer to a small bowl to serve.
In a large bowl, not a stand mixer, whisk together the flour, sugar, baking powder, baking soda, and salt.
2¼ cup all-purpose flour, 4 tablespoon granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a separate bowl, beat together milk, ricotta, lemon juice, eggs, and zest.
1 cup whole milk, ½ cup ricotta cheese, ¼ cup lemon juice, 2 large eggs, 1 tablespoon lemon zest
Add wet ingredients to dry ingredients and stir until just combined. The batter should be a bit lumpy, do not overmix.
Spray griddle or large pan with cooking spray and heat over medium heat. Use a ½ cup measuring cup to measure and pour batter onto the cooking surface.
Cook for 1½ to 2 minutes until edges start to bubble, flip and cook the other side for about a minute until that side is golden brown.
Serve with butter and blueberry compote or syrup of choice.