Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 Tbsp. sugar

1/4 tsp. cinnamon

1 cup fresh blueberries

2 cups buttermilk

2 eggs, beaten

1 lemon, zested

1.  Whisk together the flour, baking powder, baking soda, salt, sugar and cinnamon.

2.  Toss blueberries with 3 Tbsp. of the dry ingredients. Set aside.

3.  Combine buttermilk, eggs and lemon zest.

4.  Slowly stir dry ingredients and wet ingredients together. Mix just until combined. There will be small lumps, but don't worry about them.  Carefully, fold in the blueberries. Now, let it rest for 10 minutes.

5.  Heat skillet over medium-high heat. Oil your pan. 

6.  Ladle 1/2 cup batter onto pan. Flip when small bubbles appear on the surface. Cook until golden brown.

7. Serve with butter and blueberry syrup.

Blueberry Syrup

3 cups fresh blueberries

1 cup. packed brown sugar

1/2 cup sugar

1 cup water

1 tsp. lemon juice

1/4 tsp. cinnamon

In saucepan, combine all ingredients. Bring to a boil; cook and stir for 3 minutes. Reduce heat and simmer until thickened - about 20 to 25 minutes. Remove from heat. Serve warm over pancakes. Refrigerate leftovers.