Lemon Cheese Pancakes with Blueberry Compote

Yummmmm! were these good. I was in the mood of a real breakfast this morning, a sit down set the table type of breakfast. I had some lemons just staring at me on the counter this morning and decided they will be the starring role. When life gives you lemons...you gotta make lemon cheese pancakes
Anyone coming over for breakfast? I need an excuse to make these again.

Lemon Cheese Pancakes with Blueberry Compote
Lemon Cheese Pancakes
1 lb. farmer cheese
3 eggs
1 cup flour

2 tbsp. vanilla sugar

3 tbsp. sour cream

1/2 cup sugar

pinch of salt

1 lemon, zest and juice

Mix all ingredients until combined. Drop batter by tablespoonfuls onto a nonstick frying pan brushed with a little oil. Fry on both sides until lightly browned.

Blueberry Compote
1 lemon, zest and juice
1 1/2 tsp. cornstarch
2 cups fresh or frozen blueberries
2-3 tbsp. granulated sugar
2 tbsp. water

In a small bowl, combine the lemon juice and cornstarch and set aside.
In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Let cool to lukewarm and then refrigerate. Serve cool, warm, or at room temperature.