For Garnish: additional blueberries and/or powdered sugar, if desired
Instructions
For pancakes: Combine the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. In a separate bowl, blend the buttermilk, eggs, and butter with a whisk until well combined. Add mashed bananas and mix well.
Make a well in the dry ingredients and add the liquid ingredients all at once. Stir by hand with a rubber scraper just until the batter is evenly moistened.
Heat a griddle over medium-high heat and oil it lightly. When hot, drop the pancake batter using a ¼ cup measure, leaving the pancakes a couple inches apart. Cook until bubbles appear on top and the edges are set, about 2 minutes. Carefully flip pancakes over and finish cooking on the other side, another 2 minutes or until nicely golden. Serve at once, dusted with powdered sugar if desired, and served with the blueberry syrup and additional blueberries.
To make the blueberry syrup: Have the syrup ready before you begin the pancakes. Combine the blueberries and grated lemon rind in a saucepan and simmer over medium heat, stirring until most of the juice has been released and the mixture develops a sauce-like consistency, about 10 minutes. At this point you can prepare the syrup/topping two ways: for a more syrup-like topping, strain the blueberry mixture through a fine mesh sieve into a clean saucepan and press out all of the juice. Return the juice to a simmer and add the maple syrup. Simmer for another 10 minutes. Or if you prefer a more fruity texture, simply skip the straining and just add the maple syrup to the cooked blueberries and lemon zest and cook until it has a soft jam-like texture.
Recipe by The Culinary Cellar at https://theculinarycellar.com/banana-pancakes-blueberry-syrup/