Blueberry Blossom Pancake

• 3/4 cup pure maple syrup
• 1/4 cup blueberries
• 1/2 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 2 tablespoons light brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 1/2 cups buttermilk
• 2 tablespoons unsalted butter, melted, slightly cooled
• Vegetable oil (for skillet)
• 1 cup blueberries (about 5 ounces)

1. Puree syrup and blueberries in a blender until smooth; set aside.
2. Preheat oven to 350u0b0F. Combine oats, flour, and brown sugar on a small rimmed baking sheet; drizzle with butter and toss to coat. Bake, stirring occasionally, until golden brown, 15-20 minutes. Let cool.
3. DO AHEAD:
4. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a medium bowl, then whisk into dry ingredients.
5. Heat a large nonstick skillet over medium heat and lightly coat with oil. Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons berries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and streusel.

maple syrup, blueberries, oldfashioned oats, allpurpose, light brown sugar, unsalted butter, flour, sugar, baking powder, baking soda, kosher salt, egg, buttermilk, unsalted butter, vegetable oil, blueberries

Taken from www.epicurious.com/recipes/food/views/blueberry-blossom-pancake-51179000 (may not work)