German Pancakes with Blueberry Maple Syrup

• 1 cup pure maple syrup

• 1 1/2 cups fresh blueberries

• 1 tablespoon fresh lemon juice

• 1 tablespoon cornstarch + 1 tablespoon cold water

• 2 tablespoons unsalted butter

• 2 tablespoons light brown sugar

• 2 tablespoons white sugar

• 1/2 teaspoon cinnamon

• 4 eggs

• 1 cup 2% milk

• 2 teaspoons pure vanilla extract

• 1 cup all purpose flour

• Confectioners sugar for dusting
  

Preheat oven to 425.

In a medium saucepot combine syrup with 1 cup of blueberries and lemon juice over high heat. Heat until boiling then reduce heat to medium.

Simmer for 10 minutes then stir in cornstarch mixed with water. Let simmer and thicken slightly for another few minutes.

Remove from heat and let come down to room temperature before stirring the remaining 1/2 cup blueberries in.

In a small bowl stir together both sugars and cinnamon. Set aside.

In a mixing bowl beat eggs with milk and vanilla. Stir in flour and continue to heat until smooth.

Put your 2 tablespoons butter in the center of a 9 inch round cake pan. Let melt in oven 3 minutes.

Once melted and hot pour your batter into hot pan and sprinkle cinnamon sugar mixture over.

Bake until poofy and golden- 25 minutes. Dust with confectioners sugar and serve with warm blueberry maple syrup.