Lemon Poppy Short Stacks + the Quickest Blueberry Compote

Directions

1. In the large bowl, whisk together the dry ingredients.
2. In the medium bowl, whisk together the wet ingredients.
3. Pour the wet ingredients into the bowl of dry ingredients and gently stir just until the batter comes together and most lumps are gone- it's totally OK to have small lumps left. Let the batter rest for 10 minutes or so.
4. Place a medium-ish skillet or frying pan over medium-low heat. Once the pan is hot, add a few teaspoons of oil and brush around to coat the pan.
5. Add about 1/4 cup of batter to the pan for each short stack. Using a cookie scoop is really helpful but you can easily use a measuring cup. Let the pancakes cook undisturbed until little bubbles begin to form on the top and then carefully flip the pancakes over to cook on the other side. For me, this is between 2-3 minutes on the first side and just 1 minute on the second side. When the pancakes are ready, remove from the hot pan and place on a cooling rack. Keep going with the rest of the batter.
6. Once all the pancakes are cooked, make the blueberry compote in the same pan you used for the pancakes. Wipe the bottom of the pan clean with a paper towel, and then add the blueberries, lemon juice, sugar, and maple syrup. Bump up the heat to medium and let cook until the blueberries are broken down and the compote is nice and thick- about 7-10 minutes.
7. Plate a few pancakes, top with a bit of blueberry compote, and serve immediately.