Pancakes with Blueberry Syrup

I've never made pancakes before and was really scared to try it, but it turned out to be extremely easy. For Father's Day alongside the Raising Swirl Bread, I also made these pancakes that I found from Eat This Not That 2010 by David Zinczenko. I didn't try these pancakes but after making them, my parents told me (not only that they were good) but that this recipe was probably harder than a normal pancake recipe, and since this recipe was very easy, most other pancake recipes must be easy!

The syrup I made may have been a little wrong since I used fresh blueberries instead of frozen ones, but it still turned out well.

Pancakes with Blueberry SyrupRecipe from David Zinczenko's
Eat This Not That 2010
2 cups frozen wild blueberries
1 cup low fat cottage cheese or ricotta
1 cup Fage 0% yogurt
1 cup white whole wheat flour
½ cup water
¼ cup sugar
3 eggs
Juice of one lemon
½ tsp baking soda
Pinch of salt

Mix the blueberries, water, and sugar in a saucepan. Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart.

Whisk together the yogurt, cottage cheese/ricotta, eggs, and lemon juice in a bowl. Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir until just blended.

Heat a large skillet over medium-low heat. Coat with nonstick spray and add batter in large spoonfuls (about ¼ cup). Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned.
Serve with the warm blueberries.