Buttermilk and Lemon Scented Pancakes with Warm Blueberry Syrup

My son Cameron wanted me to make this for his birthday breakfast.  He is 12 and completely, without a doubt, my son.  He will sit and watch cooking shows with me into the wee hours of the night, or in the middle of a Saturday.   He has his own list of favorites he likes to Tivo.  Like me, he loves the presentation of his food, (he likes to call it "professional").  It always needs to look professional. ;)  Now, my husband has someone else in the house to roll his eyes at when we want to stick some garnish on a plate.  

I love these pancakes, they are pretty simple and easy to make.  The syrup is even easier, with only two ingredients.  I usually leave the blueberries whole the day I make them.  Whatever is left over I will puree and put through a strainer and keep in the refrigerator.  The flavor is actually better pureed.  

2 cups fresh blueberries

2 cups light corn syrup

1 cup all~purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1 cup buttermilk

1 large egg

2 tablespoons butter, melted

2 tablespoons lemon zest

confectioners' sugar

In a saucepan, over medium heat, combine the blueberries and corn syrup.  Bring to a boil and cook for a couple of minutes.  Remove from heat and with a potato masher, mash the berries.  Keep warm.  

In a small mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt.  

In a medium mixing bowl, whisk the buttermilk, egg, and butter until fully incorporated.  Add the sifted ingredients to the milk mixture and whisk until it is slightly smooth, but still has some lumps.  Fold in the lemon zest and allow the batter to rest for a couple minutes. 

Lightly grease a griddle over medium heat.  Cooking in batches, pour 1/4 cup of the batter onto the hot griddle for each pancake.  Cook for about 2~3 minutes or until the batter bubbles and is golden brown, flip and continue to cook until golden brown.  Remove and stack on serving plates.  Place a pat of butter between each pancake.  Drizzle the pancakes with the syrup and garnish with the confectioners' sugar.  

With the remaining syrup, I puree it and put it through a strainer.  My kids like it better this way.