Ingredients
Yield: 8 Pancakes & 1 1/2 cups of blueberry syrup
To Make the Blueberry Syrup:
1 1/2 cups fresh Highbush Blueberries, divided
3/4 cup sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
To make the Buttermilk Pancakes:
1 cup flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 cup buttermilk
1/2 cup whole milk
2 tablespoons unsalted butter , melted
1 large egg
1 tablespoon vegetable oil
Preparation
