In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 2 tablespoons of sugar until well blended.

In a separate bowl, combine 1 cup of fresh ricotta cheese, 2 eggs, 1/2 cup of milk, the juice of one lemon, and 1 tablespoon of lemon zest. Whisk until smooth and creamy.

Gently fold the dry ingredients into the ricotta mixture using a rubber spatula. Allow the batter to rest for about 5 minutes.

Place a non-stick skillet over medium heat and lightly grease with butter or cooking oil.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form.

Flip the pancake carefully and cook for an additional 1-2 minutes until golden brown.

In a saucepan, combine 1 cup of frozen blueberries, 2 tablespoons of sugar, and a splash of lemon juice. Cook until thickened, about 5-7 minutes.

Serve the pancakes warm topped with the blueberry compote.