- Serves: 4-6 servings
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- 4 (6oz) packs Fresh Blueberries, kept divided & washed
- 1 Large Lemon, juiced & zest cut off in strips
- 1 c. All-Purpose Flour
- 2 tsp. Baking Powder
- 1 Large Egg
- 2 tbsp. Unsalted Butter, melted
- 1 tbsp. Vegetable Oil
- 1/3 c. Milk
- 1/2 tsp.+1/4 tsp. Salt, divided
- 1 c. Sugar
- Vegetable Oil (for frying)
Syrup: combine 2 (6oz) packs of blueberries in a saucepan with lemon juice, lemon zest, sugar, and 1/4 teaspoon salt. Heat on medium-low until blueberries begin to release juices, then raise heat to medium-high and bring to a boil. Reduce heat to a simmer, and continue to simmer until mixture is thick and syrupy (about 20 to 30 minutes). Strain through a fine mesh sieve to remove solids, and set aside to cool.
Add one(6oz.) package of blueberries to a blender or food processor and puree until smooth. In a large mixing bowl add pureed berries, egg, butter, vegetable oil, and milk and whisk until combined. In a separate bowl, sift together flour, baking powder, and salt; mix dry ingredients into wet. Allow batter to rest for 5 minutes, then stir in remaining 6 oz. package of blueberries.
Heat a griddle or non-stick pan until hot, then add vegetable oil. Ladle pancake batter onto hot pan or griddle - flip when air bubbles on raw side of pancake begin to burst and set. Serve hot with blueberry syrup.