Blueberry Lemon Ricotta Pancakes

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, 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 just until blended. Heat a large skillet or sauté pan over medium-low heat. Coat with nonstick cooking spray, and add batter in large spoonfuls (about 1⁄4 cup each). 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.