BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP

FOR THE BLUEBERRY SYRUP:
2 cups fresh or frozen blueberries
1 cup water
1/2 cup sugar
FOR THE PANCAKES:
1/4 cup butter
1 tablespoon white wine vinegar
1 cup milk
2 eggs
1 1/4 cups flour
1 Tbsp. sugar
2 tsp. baking powder

TO PREPARE SYRUP:
In small saucepan over medium-high heat, cook blueberries, water and sugar for 10 minutes, or until it just begins to boil. Decrease heat to medium-low and simmer, stirring occasionally, for 30 minutes.

MEANWHILE, PREPARE PANCAKES:
Melt butter; set aside to cool.

Measure vinegar into liquid measuring cup and add enough milk to make 1 cup.

In large bowl, whisk milk and eggs until thoroughly combined. Add cooled butter; mix well. Add flour, sugar and baking powder; stir until smooth.

Heat nonstick griddle or skillet over medium heat. Pour small amount of oil on paper towel; rub it over pan.

Pour batter by 1/4-cupfuls onto griddle, leaving at least 2 inches between pancakes to allow for spreading. Cook 3-5 minutes, or until edges are dry and pancakes are golden brown underneath. Turn pancakes over with spatula and cook 1 minute, or until light brown.

Serve pancakes with blueberry syrup on side.

Makes 4 servings
Adapted from source: Teens Cook: How To Cook What You Want To Eat by Megan and Jill Carle with Judi Carle