[pancakes]
1¼ c all-purpose flour
3 T sugar
2 t baking powder
½ t baking soda
¼ t salt
1 c part-skim ricotta cheese
1 large egg
2 large egg whites
½ c lemon juice
1 T canola oil
½ T poppy seeds

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together ricotta, egg, egg whites, lemon juice, and canola oil.
Fold the wet batter into the dry mix until smooth, and stir in poppy seeds. Spray a nonstick skillet with cooking oil and turn to medium heat. Drop ⅓ cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then flip to cook on the other side (about 2-3 more minutes). Re-spray the pan and reduce heat to medium-low to cook the remaining pancakes. Serve and top with blueberry compote.

[blueberry compote]
1½ T fresh lemon juice (about ½ lemon)
2 t cornstarch
2 c blueberries
¼ c sugar
2 T water
¼ teaspoon salt

Mix together the lemon juice and cornstarch in a small bowl until well-combined and set aside.
In a medium-sized saucepan, combine the blueberries, sugar, water, and salt over high heat.
Bring to a boil for a minute, then reduce to a simmer and stir in the lemon juice mixture. Continue to simmer until reduced and thickened, about 5 minutes.