Blueberry Pancakes with Blueberry Sauce

To make the sauce, combine the lemon zest and blueberries in a medium saucepan over medium heat. The blueberries will start to give off their juices so you don’t need to add any liquid to the pan. Just make sure to stir them often so they don’t burn. Cook them until all the juices are released, about 7-8 minutes. Then press through a sieve to remove the pulp, make sure to press all the juice out. Put the juice into a clean sauce pan and add the maple syrup, cook, stirring often until thick and syrupy, about 10 minutes.

In a medium mixing bowl, combine the flour, sugar, baking powder, soda and salt, whisk to combine. Add the blueberries and toss to coat with the flour mixture.

In another small bowl combine the egg, buttermilk and melted butter. Add to the flour mixture and stir until mostly smooth.

Heat a griddle or large skillet to medium, spray with cooking spray and drop about 1/2 cup of batter at a time onto the griddle to make the pancakes. Allow to cook until slightly brown on one side, then flip over and brown the other side.

To serve place 2 pancakes on a plate, top with syrup and whipped cream if desired.