Fluffy Blueberry Lemon Pancakes

Blueberry Lemon Reduction:

1. Add all the ingredients besides the cornstarch to a pot on medium/high heat. Mix together. Once boiling, turn heat to low and simmer for 15-20 minutes or until most of the water is gone.
2. Add the cornstarch slurry (cornstarch mixed with 1/3 cup water) to the pot and mix together. Sauce will thicken once it reaches a boil again. Cover and set aside.

Fluffy Pancakes:

1. Mix the dry ingredients and wet ingredients separately. Slowly mix them together. If the mixture is a little thick, add more milk.
2. Scoop batter onto a non-stick pan on medium heat. Fry until bubbles appear on top and then flip. When both sides are golden, remove.
3. Plate with blueberry lemon reduction, fresh lemon zest, mint leaves, and syrup. Enjoy!