Blueberry Pancakes with Blueberry Orange Syrup

For the pancakes:

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, oil and vanilla. Whisk together and mix until smooth.

Heat a griddle or frying pan to medium-high heat. Spray with non-stick cooking spray. Pour batter onto the griddle or pan, using about 1/4 cup for each pancake. Cook on one side until bubbles on top start to pop. Place the blueberries on the batter, if desired. Flip and brown the other side, approximately 2 minutes.

For the glaze:

Add blueberries, sugar and orange juice to a small pot heated to medium-high heat. Bring to a boil, constantly stirring and crushing the blueberries. Let boil for 3–5 minutes, or until thickened. Once thickened, reduce heat and simmer until ready to serve over the pancakes.