Lemon-Poppy Seed Pancakes with Blueberry Compote

Ingredients

• 2 teaspoons double-acting baking powder 
• 3 cups blueberries fresh
• 1 tablespoon canola oil 
• 2 large eggs lightly beaten
• 1 cup milk fat-free
• 2 tablespoons juice of lemon fresh divided
• 3 teaspoons lemon rind divided grated
• 0.5 cup greek yogurt plain 2% reduced-fat
• 2 tablespoons poppy seeds 
• 0.3 teaspoon salt 
• 6 tablespoons sugar divided
• 1 teaspoon vanilla extract 
• 1 tablespoon water 
• 1.5 cups flour whole-wheat white

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• measuring cup

Directions

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.
3. Add flour, baking powder, and salt to rind mixture, stirring with a whisk.
4. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice.
5. Add milk mixture to flour mixture, stirring just until moist.
6. 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.
7. Serve with blueberry compote.