Ingredients
- ½ cup sugar
- ½ cup water
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup blueberries
- 1¼ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tbsp sugar
- ½ tsp salt
- 1 egg
- ¼ cup vegetable oil
- ½ tsp lemon zest
- 1½ cups buttermilk
- 1½ cup blueberries
Recipe Description
Breakfast for dinner – always a winner! I’ve taken my favorite base recipe for pancakes and jazzed them up with some lemon and blueberries! They’re so thick and fluffy! The leftover homemade blueberry syrup can be used up during the week on things like muffins, ice cream, oatmeal, cottage cheese or yogurt.
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