Blueberry Pancakes for 4 Servings

Instructions:

1. In a medium bowl, whisk together the 1½ cups (185g) all-purpose flour, 3 tbsp (35g) granulated sugar, 1 tbsp (12g) baking powder, and ½ tsp (3g) salt.
2. In a separate large bowl, beat the 1 large egg and whisk in the 1 cup (240ml) whole milk and 3 tbsp (42g) melted and cooled unsalted butter.
3. Gently pour the dry ingredients into the wet ingredients.
4. Stir with a spatula until just combined; stop as soon as the flour streaks disappear to prevent overmixing.
5. Carefully fold in 1 cup (150g) fresh blueberries to avoid crushing them.
6. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with a small knob of butter.
7. Pour 1/4 cup of batter for each pancake.
8. Cook until bubbles form on the surface and the edges look set and matte.
9. Flip carefully and cook for another 2 minutes until both sides are a consistent golden-brown.
10. While pancakes are resting, combine ½ cup (120ml) pure maple syrup, ½ cup (75g) fresh blueberries, and 1 tsp (5ml) fresh lemon juice in a small saucepan.
11. Bring the syrup to a gentle simmer over medium heat for 5-7 minutes, using a spoon to lightly burst some of the berries to release their juices.
12. Serve the pancakes immediately drizzled with the blueberry-maple syrup.