Combine the cheese, eggs, lemon juice, and lemon peel in a bowl and mix.
Mix in the flour, sugar, baking powder, and salt.
Heat a non-stick frying pan or griddle over medium heat. Add oil, then spread it evenly with a paper towel.
Spoon the batter onto the griddle a little at a time until it reaches a diameter of about 8-10 cm.
When the top surface cooks, flip it over, and cook the other side. These should take longer to bake than regular pancakes.
While baking the pancakes, combine the blueberries, water (if using fresh berries), lemon juice, and sugar in a small saucepan.
Heat over medium, and simmer until the blueberries loose their shape.
Dissolve the corn starch in water, then pour into the saucepan.
Once it thickens, turn off the heat.
Arrange the pancakes on individual serving plates, sift powdered sugar through a tea strainer, then top with the blueberry sauce.
Story Behind this Recipe
Since the Winter Olympics will be held in Russia, I came up with a low-sugar and gluten-free Russian recipe.
Very low in sugar, and full of protein, this pancake is healthier than your ordinary fare. Traditionally raisins are used in the batter, but I omitted them since they elevate blood sugar levels. For those concerned about sugar, I recommend using Lakanto.