Blueberry Lemon Pancakes

Instructions

1. Prepare the blueberry compote by adding blueberries, sugar, vanilla, lemon juice and lemon zest to a saucepan.
2. Cook over medium heat for about 15-20 minutes, until the mixture thickens but is still slightly juicy.
3. Transfer the compote to a bowl and place it in the fridge to cool.
4. For the pancakes, add the sugar and lemon zest to a bowl and rub them together with your fingers.
5. Whisk in the flour, salt and baking powder.
6. Add the egg, vanilla and milk, and mix until just combined. Don't worry if the batter is slightly lumpy.
7. Add the melted butter and gently fold it in until incorporated.
8. Using a medium-sized cookie scoop, scoop portions of pancake batter into a hot non-stick skillet.
9. Top each pancake with a handful of blueberries and cook over medium heat until bubbles begin to form on the surface.
10. Once you see bubbles, flip the pancakes and cook for an additional 2 minutes on the other side.
11. Stack the pancakes on a plate.
12. For the frosting, add the cream cheese, sugar, vanilla and whipping cream to a bowl.
13. Using an electric hand mixer, whip everything together until slightly fluffy.
14. Assemble the pancakes by stacking 4-5 pancakes on top of each other, then add a scoop of cream cheese frosting, top with the blueberry compote and drizzle with a little maple syrup.