Ricotta Pancakes with Blueberry Compote

1 cup (248g) part-skim ricotta cheese, drained in cheesecloth overnight
3/4 cup (90g) all-purpose flour
1/4 cup (30g) buckwheat flour
1/2 teaspoon baking powder
1.5 tablespoons granulated sugar for batter + 1/2 teaspoon for compote
pinch of salt
3/4 cup whole milk
2 eggs, separate yolks from whites
lemon zest from 1/2 of lemon (1/2 teaspoon for batter, 1 tablespoon for compote)
2 teaspoons lemon juice (1 teasp for batter, 1 teasp for compote)
butter for griddle
1 pint of blueberries, washed and pat dry

In a medium bowl, place dry ingredients (flour, baking powder, sugar, salt) and whisk together.
In a large bowl, combine ricotta, milk, egg yolks, lemon juice, and 1/2 teaspoon of lemon zest. Stir gently until just combined. Now add the dry ingredients to this bowl. Fold gently with a spatula until dry ingredients incorporated.
In a clean medium bowl, beat the egg whites with a mixer until stiff peaks form. Fold 1/3 of the egg whites at a time into the batter using a spatula. Do not overmix in order to keep the air in the egg whites so that you will have fluffy pancakes.
Heat a griddle over medium-high heat (about 325-350 degrees F). Melt 1 tablespoon of butter to coat the surface. Using a 1/3 cup measure, pour batter onto the griddle. Cook pancakes about 3-4 minutes until bubbles begin to form in the batter. Flip and cook an additional 2-3 minutes. Pancakes should be golden brown with crisp outer edge.
In a medium bowl, place blueberries, 1 tablespoon of lemon zest, 1 teaspoon lemon juice, and 1/2 teaspoon of sugar. Cover the bowl and place in microwave for 30 seconds, stir and warm again for 30 seconds. The berries should release their juice, but most of the berries should still retain their shape.
Spoon blueberry compote over the pancakes. Sprinkle with powdered sugar and serve.