lemon ricotta pancakes w/ blueberry sauce

we made these for our family, visiting. i gotta say, they were a huge hit - the lemon blueberry combo is hard to beat. i got this recipe from two peas and their pod.  it's pretty simple, so here goes. 
for the blueberry sauce:

1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2-3 tablespoons granulated sugar
2 tablespoons water

1. in a bowl, combine the lemon juice and cornstarch. set aside.

2. in a saucepan, combine the blueberries, sugar, and water. bring to a boil. reduce to a simmer and stir in lemon juice and cornstarch mixture. stir until the sauce thickens slightly.  cover and set aside.

it's unfortunate the hashbrown mixed with the sauce, i know

the pancakes:

1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil
1. whisk together flour, sugar, baking powder, baking soda and salt in a bowl.
2. in another bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. fold this mixture into the dry ingredients until flour disappears. don’t over mix, you want the batter to be thick.
3. heat a griddle or a nonstick skillet over medium heat with oil. cook the pancakes until browned on the underside and beginning to set, about 2 minutes. flip and cook the other side, about two minutes longer. make 'em until batter is gone. serve with blueberry sauce.