• 2 c AP flour
• 2 tbsp malted milk powder
• 2 tbsp white sugar
• 1 tbsp brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 c whole buttermilk
• 2 large eggs
• 1 tsp vanilla extract or vanilla bean paste
• squeeze of 1/2 lemon
• 4 tbsp melted butter
• 2 c fresh blueberries
• 1/4 c sugar
• 1/2 c water
• 1 tbsp cornstarch mixed with 2 tbsp cold water
• 2 tbsp fresh lime juice

‍

FOR THE BLUEBERRY LIME SYRUP:

1. Place blueberries in a small saucepan and add 1/4 c sugar and 1/2 c water.
2. Heat over medium high heat until the mixture comes to a low boil and blueberries are just beginning to break apart, stirring occasionally.
3. Pour cornstarch mixturg into the blueberries and bring to a boil.
4. Reduce the heat and simmer on low for 3-4 minutes.
5. Stir in lime juice.
6. Remove from heat.

FOR THE PANCAKES:

1. Mix the dry ingredients in one bowl.
2. Mix the wet ingredients in another bowl.
3. Pour the wet ingredients into the dry and stir just until incorporated.
4. Using a large ice cream scoop, portion out batter onto a preheated griddle and cook until you see bubbles form and start to burst.
5. Flip and cook until done.