Lemon Poppy Seed Pancakes with Blueberry Sauce

 

1 cup pure maple syrup

1 pint fresh blueberries

 

3 cups all-purpose flour

2 tablespoons sugar

2 tablespoons poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 cups buttermilk

4 tablespoons (½ stick) unsalted butter, melted

Grated zest and juice of 2 lemons

 

Nonstick cooking spray

Powdered sugar, for serving

 

Make the blueberry syrup: In a small saucepan, bring the maple syrup and half the blueberries to a simmer over medium heat. Stir occasionally, until the berries have burst open, and the syrup is dark purple, about 10 minutes. Remove from the heat, add the remaining blueberries, and cover the pan.  Make the pancakes: Preheat the oven to 200°F and set a rack in the center. Place a rimmed baking sheet on the rack in the oven. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Add the eggs and beat just to break them up, then add the buttermilk, butter, lemon zest and juice. Whisk to incorporate everything into a slightly lumpy batter. Spray a large skillet with nonstick spray and set it over medium heat. When the skillet is warm, use a ½ cup measure to scoop the batter into the skillet. Cook until the top is bubbling, 2 to 3 minutes, then flip with a spatula and cook for 2 to 3 minutes more, until the bottom is golden brown. Transfer the finished pancake to the warm baking sheet in the oven while making the remaining pancakes. When all the pancakes are done, divide them among six serving plates. Top each with the blueberry syrup and a dusting of powdered sugar.