3/4 cup Flour 1 tablespoon Baking Powder 1/2 cup Sugar 1/2 teaspoon Ground Cinnamon
For the Pancakes: Combine the flour, baking powder, sugar, and cinnamon in a large bowl.
1 Egg (lightly beaten) 1 1/4 cup Buttermilk Zest of 1 Lemon 4 tablespoons Butter (melted and cooled slightly)
In another bowl, combine the egg, buttermilk, lemon zest and melted butter.
Make a well in the dry ingredients and mix in the wet ingredients until combined but with small lumps.
Preheat an oven to 200F.
1 pint Blueberries
Heat a griddle to medium heat. Grease lightly with butter. Drop spoonfuls of batter onto the griddle, and when bubbles begin to form on the surface, carefully drop blueberries into the pancakes, then flip. Once golden brown on both sides, transfer to a plate in the oven to keep warm.
1/2 cup Maple Syrup 1/4 cup Blueberry Jam
For the Syrup: Meanwhile in a small saucepot, combine the maple syrup and blueberry jam over medium heat and allow flavors to marry.
Drizzle pancakes with blueberry maple syrup to serve.