Start by preparing the blueberry compote.

1. In a small saucepan, add 2 cups of fresh or frozen blueberries, 1 tablespoon of granulated sugar, 2 tablespoons of water. Set a timer and cook over medium-low heat for about 25 minutes on a gentle simmer (or until the berries have begun to burst and the juice is slightly thickened). Let it bubble away while you make the pancakes.
2. After 25 minutes, set aside. Let it cool down, it will help thicken the compote.

Meanwhile, prepare the pancake batter.

1. Separate the egg whites from the yolks. Set the yolks aside.
2. Make the meringue (whipped egg whites stabilized with sugar) : add the granulated sugar and ¼ teaspoon of sea salt to the egg whites. Using a hand mixer, beat until they form peaks (about 5 minutes). Set aside.
3. Add the milk, vanilla extract and baking powder to the egg yolks and whisk vigorously until smooth and lumpless.
4. Sift the flour and keep whisking until well combined.
5. Using a spatula, gently fold the meringue with the rest of the batter. Be careful not to overwork the batter, we want as much air in as possible!
6. Add the lemon zest and blueberries and fold them gently.

Cook the pancakes.

1. Heat a non-stick frying pan or crepe maker over low heat. Low temperature is key for the pancakes to cook evenly, so, try not to overheat the pan. 
2. Lightly grease the pan with butter, then scoop out a generous dollop of batter.
3. Cook the pancakes over low heat (about 2-3 minutes on each side each), flipping with a turner spatula. These pancakes takes a bit more time to cook then regular pancakes as it is important to ensure that the foamy air center is cooked through!
4. Make sure the pancakes are fully cooked before removing them from the pan. 
5. Serve immediately with a generous dollop of blueberry compote, maple syrup and optional knob of butter!