MAKE IT

BLUEBERRY COMPOTE
1) In a medium sauce pot add blueberries, water, sugar, and lemon juice. Bring the mixture to a boil and allow to cook for approximately 4 minutes.
2) Drop the mixture to a simmer and allow to cook for about 10 minutes.

WHIPPED CREAM CHEESE
1) In a large mixing bowl add cream cheese, sour cream, powdered sugar, vanilla extract, and lemon zest.
2) Using a hand blender or a food processor, mix all ingredients together.

PANCAKES
1) In a mixing bowl add all-purpose flour, baking soda, baking powder, kosher salt, poppy seeds, and sugar. Whisk together.
2) In a separate bowl add egg whites, buttermilk, and whisk until frothy.
3) In another bowl add egg yolks, vanilla extract, and melted butter.
4) Pour the wet ingredients on top of the dry ingredients and whisk just until incorporated. It is OK if the batter has some lumps.
5) In a non-stick pan, add 1 tsp butter. Using a paper towel wipe the pan out.
6) Using a ladle, add 2 oz of pancake butter and allow to cook over medium-low heat.
7) Allow the pancakes to cook for a few minutes until bubbles form on top. Flip the pancakes and allow to cook for another 2-3 minutes until golden-brown.

PLATING
1) Stack 3 pancakes in the middle of the plate.
2) Dress the pancakes with blueberry compote and top with whipped cream cheese.
3) Top with powdered sugar and syrup if desired.