Delicious and rich pancakes with a gorgeous homemade syrup that is surprisingly easy to make!
You start by making the blueberry syrup, as this needs time to cool. Combine the maple syrup and a cup of the fresh blueberries into a pot. Add the lemon juice and bring to a boil over high heat. Reduce the heat to medium and let boil for about ten minutes. Stir occasionally. Set aside after boiling and let cool. Before serving stir in the remaining half cup of blueberries.
Combine the dry ingredients in a bowl and mix well.
Beat the eggs in a medium bowl. Whisk in the buttermilk and add the melted butter.
Pour the buttermilk mixture in with the dry ingredients and mixed until combined. No need to beat this into submission, it's supposed to be thick and a little lumpy.
Heat a non-stick pan over medium heat. Coat completely in vegetable oil. Drop a dollop of batter (about a 1/4 cup worth) into a pan and then drop on some blueberries. Cook until the first side is golden brown. Flip, be careful not to splash batter everywhere. Then cook the other side, this happens quite quickly, so keep your eye on them. When done cooking, serve with the lukewarm syrup. And enjoy!