In a saucepan, add the blueberries, sugar, water, and lemon juice. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the blueberries begin to burst and the syrup thickens. Remove from heat and set aside.

In a mixing bowl, whisk together the ricotta cheese, eggs, lemon zest, and sugar until smooth. In another bowl, mix together the flour, baking powder, and salt.

Gradually add the dry ingredients to the ricotta mixture. Stir gently until just combined. Add the milk and mix until the batter is smooth. Be careful not to over-mix.

Heat a frying pan or griddle over medium heat and add a little butter or oil. Pour about 1/4 cup of the batter onto the pan. Wait until bubbles form on the surface, about 2-3 minutes. Flip carefully and cook for another 2-3 minutes on the other side until golden brown. Repeat with the remaining batter.

Stack the hotcakes on a plate and drizzle warm blueberry syrup over the top. Optionally, add additional blueberries for garnish.