Buttermilk And Lemon Scented Pancakes With Warm Blueberry Sy Recipe

• 1 pt fresh blueberries stemmed, hulled
• 2 c. light corn syrup
• 1 c. all-purpose flour
• 2 Tbsp. sugar
• 1 tsp baking pwdr
• 1/2 tsp baking soda
• 1 pch salt
• 1 c. buttermilk
• 1 lrg egg
• 2 Tbsp. butter melted
• 2 Tbsp. finely-minced fresh lemon zest
• 1/2 stk butter cut 10 equal slices Shaker of confectioners" sugar

1. In a nonreactive saucepan, over medium heat, combine the blueberries and corn syrup.
2. Bring to a boil and cook for a couple of min.
3. Remove from the heat and with a hand potato masher, mash the berries.
4. Keep hot.
5. In a small mixing bowl, sift the flour, sugar, baking pwdr, baking soda and salt.
6. In a medium mixing bowl, whisk the buttermilk, egg, and butter till fully incorporated.
7. Add in the sifted ingredients to the lowfat milk mix and whisk till slightly smooth, but still have some lumps.
8. Mix in the lemon zest and allow the batter to sit for a couple of min.
9. Lightly grease a griddle over medium heat.
10. Cooking in batches, pour 1/4 c. of the batter onto the warm griddle for each pancake.
11. Cook for about 2 to 3 min or possibly till the batter bubbles and is golden, flip over and continue to cook till golden.
12. Repeat the above process with the remaining batter.
13. Stack the pancakes on each serving plate.
14. Place a pat of butter between each layer.
15. Drizzle the pancakes with the syrup and garnish with the confectioners" sugar.
16. This recipe yields 4 servings.

blueberries, light corn syrup, flour, sugar, baking pwdr, baking soda, salt, buttermilk, egg, butter, lemon zest, butter

Taken from cookeatshare.com/recipes/buttermilk-and-lemon-scented-pancakes-with-warm-blueberry-sy-95812 (may not work)