Lemon poppy seed ricotta pancakes with blueberry sauce


 the Pancakes:
15 ounces low fat ricotta cheese
2 tablespoons granulated sugar
2 large eggs
zest of 2 lemons
1 tablespoon lemon juice
1 teaspoon vanilla extract
2/3 cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon poppy seeds
cooking spray
For the Sauce:
1½ tablespoons fresh lemon juice (about ½ lemon)
2 teaspoons cornstarch
2 cups blueberries
¼ cup sugar
2 tablespoons water
¼ teaspoon salt
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