Bourbon Pancakes with Blueberry Cinnamon Syrup

This recipe comes from a friend of my daughters Naomi's blog -they were soooooooo good and the flavor of both the vanilla and bourbon was fabulous. I halved her original recipe and it still made 10 pancakes --however I did not halve the syrup and it will be delish on other pancake batches. They only thing I might consider adding is a dollop of fresh whip cream - would be perfect for a brunch or holiday morning delight! I didn't have buttermilk on hand so used the white vinegar technique. Be sure to let it rest the 15 minutes as thats why they are such light pancakes. Thanks to IVgreenhouse! Please know I am not in the same league with this very talented woman!

1. 1 1/2 cups all-purpose flour
2. 1/4 cup sugar
3. 1/8 cup baking powder (Yup really that much!)
4. pinch salt
5. 3 oz bourbon
6. 2 eggs
7. 1 cups buttermilk (can be made with a cup of milk with 1 t white vinegar or lemon juice let stand 5 minutes)
8. 1/4 cup milk
9. 1 1/2 tsp vanilla extract

For the Syrup

1. 1 cup maple syrup
2. 3 tbsp. butter
3. 1/4 tsp. cinnamon
4. 1.5 cups blueberries

1. Stir the dry ingredients together in a small bowl and the wet ingredients together in a large bowl
2. Begin whisking the dry ingredients into the wet ingredients until fully combined and a smooth consistency
3. Let the batter rest for 15 mins
4. Now make your syrup! Put the maple syrup, butter and cinnamon into a saucepan and bring it to a simmer for a minute or two, add the blueberries and let it simmer for a few more minutes - turn off the heat and let it cool a little while you prepare your pancakes!
5. Pour a third of a cup of batter onto a preheated greased griddle over medium heat.
6. Stack your pancakes pour over your syrup and savor

By IVgreenhouse

Adapted from The Kentucky Bourbon Cookbook