Make the Lemon Blueberry Compote: Add the blueberries and lemon juice to a small pot. Set over low heat and cook, stirring regularly, until the mixture becomes thick and syrupy. Remove from heat and let cool slightly; it will thicken more as it cools.

Make the Whipped Butter: Place the softened salted butter in a mixing bowl. Beat with an electric mixer until light, fluffy and pale.

Make the Vanilla Maple Sweet Cream: In a jar or glass, combine the heavy cream, vanilla extract and maple syrup. Froth with a milk frother or shake until the cream doubles in size and becomes soft and foamy.

Make the Pancake Batter: Rub the lemon zest into the granulated sugar with your fingers to release the oils. Whisk in the all-purpose flour, whole wheat flour, salt, baking soda and baking powder. In a separate bowl, whisk together the Greek yogurt, milk, lemon juice, egg, vanilla and olive oil. Heat your non-stick skillet over low heat (medium-low if electric). Pour the wet ingredients into the dry mixture and whisk until just combined. Fold in the blueberries.

Scoop batter onto the warm skillet. Cook until bubbles form on the surface and edges look set, then flip and cook until lightly golden on both sides. Repeat with remaining batter.

Plate the warm pancakes and top with lemon blueberry compote, a spoonful of whipped butter and a drizzle of vanilla maple sweet cream.