Ricotta Pancakes and Blueberry Compote

1 1/2 cups (6 oz.) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 cups buttermilk
2 large eggs, separated
1 tablespoon lemon zest
1/3 cup whole milk ricotta cheese
Butter for greasing griddle
BROWN BUTTER-MAPLE SYRUP
4 ounces (1/2 cup) salted butter, diced
1/4 cup maple syrup
Blueberry Compote

Prepare Pancakes: Stir together first 4 ingredients in a large bowl.
Whisk buttermilk, egg yolks, and zest in a medium bowl.
Stir buttermilk mixture into flour mixture.
Gently stir in ricotta cheese.
Beat egg whites at high speed with an electric mixer until soft peaks form.
Gently fold egg whites into batter.
Heat a nonstick griddle or 12-inch nonstick skillet over medium.
When hot (350°F), coat lightly with butter.
Drop batter by 1/2-cupfuls onto griddle, and cook until pancakes are browned on the bottom and edges begin to look dry, about 4 minutes.
Turn with a wide spatula, and cook until set in the middle, about 4 more minutes.
Wipe griddle clean; coat with more butter, and repeat with remaining batter.
Keep warm in a single layer on a baking sheet in a 200°F oven for up to 15 minutes.
Prepare Brown Butter-Maple Syrup:
Heat 1/2 cup butter in a small saucepan over medium, stirring often, about 10 minutes.
(The butter will foam; when the foam subsides, little brown flakes will appear.)
Remove from heat, and whisk in maple syrup.

Blueberry Compote

3 cups fresh blueberries
1/4 cup granulated sugar
1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice
1 tablespoon water

Combine ingredients in a small saucepan; bring to a boil over medium-high.
Boil, stirring often, until blueberries break down, 8 to 10 minutes.