Blueberry Pancakes

Combine the maple syrup, 1 cup (140 g) of the blueberries, and lemon juice in a small saucepan. Bring to a boil, then reduce the heat to medium and boil gently for about ten minutes. Let the syrup cool to lukewarm, then stir in the remaining blueberries.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a medium bowl, beat the eggs. Whisk in the buttermilk and melted butter.

Pour the buttermilk mixture into the dry ingredients and whisk until the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; as it sits, the leavening will activate and create air bubbles.)

Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop about ⅓ cup (80 ml) of batter from a measuring cup or large spoon and place 6 to 8 blueberries on each pancake. Cook until the top surface starts to bubble around the edges and the first side is golden brown, about 2 minutes. Flip and cook until the other side is golden brown. This happens quickly, so peek after 30 seconds and watch carefully. Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with the blueberry-maple syrup.