Lemon-Poppy Seed Pancakes With Blueberry Compote

• 3 cups fresh blueberries
• 6 tablespoons sugar, divided
• 3 teaspoons grated lemon rind, divided
• 2 tablespoons fresh lemon juice, divided
• 1 tablespoon water
• 6.6 ounces white whole-wheat flour (about 1 1/2 cups)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fat-free milk
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 2 tablespoons poppy seeds
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• Cooking spray

1. Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until blueberries break down, stirring frequently.
2. While compote cooks, combine remaining 2 tablespoons sugar and remaining 2 teaspoons rind in a large bowl. Using your fingers, rub rind mixture together for 15 seconds. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to rind mixture, stirring with a whisk. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice. Add milk mixture to flour mixture, stirring just until moist.
3. Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with blueberry compote.
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fresh blueberries, sugar, lemon rind, lemon juice, water, white, baking powder, salt, milk, yogurt, poppy seeds, canola oil, vanilla, eggs, cooking spray

Taken from www.myrecipes.com/recipe/lemon-poppy-seed-pancakes (may not work)