Lemon Pancakes with Blueberry Syrup

I absolutely love lemon and blueberries together (see THIS TART and THIS TRIFLE for 2 examples) so lemon pancakes with homemade blueberry syrup was a no-brainer. I tweaked my basic pancake recipe and came up with these. They are fantastic, fresh, and delicious! Enjoy!

Lemon Pancakes with Blueberry Syrup

Pancakes:

1 1/2 cups flour
1/4 cup sugar
1 tsp salt
1 TBSP baking powder
Zest of 1 large lemon (about 2 TBSP)
Juice of 1 large lemon (about 1/4 cup)
1 1/4 cups milk
1/2 tsp vanilla extract
1/2 tsp lemon extract
1 egg
3 TBSP vegetable oil

Mix flour through zest in large bowl. In a different bowl mix juice through oil. Mix wet into dry until combined.

Spoon onto hot griddle and cook until done.

Syrup:

2 cups fresh or frozen blueberries
1 cup sugar
1/2 cup water
1 TBSP lemon juice

Mix blueberries, sugar, and water in saucepan. Bring to a boil; reduce to simmer. Simmer for 15 minutes. Remove from heat and stir in lemon juice.