Pair each serving with: 8-ounce glass of Hiland Dairy Milk
Heat a nonstick skillet or griddle pan over medium-low heat.
In a large bowl, whisk eggs, sugar, lemon juice, and lemon zest together until frothy, about 30 seconds. Whisk in ricotta cheese and milk and let stand for a few minutes.
While waiting, combine all-purpose flour, buckwheat flour, baking powder, and baking soda in a separate bowl and mix until incorporated. Add flour mixture and blueberries to ricotta-milk mixture and stir until just combined.
Lightly grease preheated griddle or nonstick skillet with cooking spray. For each pancake, pour 1/4 cup batter onto hot skillet and cook until evenly brown, about 2-4 minutes. Flip and cook until evenly golden on other side. Repeat with remaining batter, greasing skillet or griddle as needed between batches. Top with pure maple syrup and butter, if desired.