Ingredients
1cupmaple syrup
1½cupsfresh blueberries,divided
1tbsplemon juice,(from 1 lemon), fresh
2cupsall purpose flour,spooned into measuring cup and leveled-off
2tbspsugar
1tbspbaking powder
½tspbaking soda
1tspsalt
2large eggs
2¼cupsbuttermilk
4tbspbutter,melted
1cupfresh blueberries
vegetable oil,for cooking
Preparation
Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce the heat to medium and boil for 10 minutes.
Let the syrup cool to lukewarm, then stir in the remaining ½ cup fresh blueberries.
Combine the flour, sugar, baking powder, baking soda and salt in a bowl and mix well.
Beat the eggs in a medium bowl. Whisk in the buttermilk and melted butter.
Pour the buttermilk mixture into the dry ingredients and whisk until all of the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy.
Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon of about ¼ cup and place 6 to 8 blueberries on each pancake.
Cook until the first side is golden brown, or until the top surface starts to bubble around the edges. Flip and cook until the other side is golden brown.
Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches.
Serve immediately with the blueberry maple syrup, and enjoy!
