Maine Blueberry Pancakes with Orange Blossom Maple Syrup
adapted from Laurent Tourondel
Serves 6

Syrup
1 cup pure maple syrup
1 tablespoon orange blossom water

Pancakes
1 cup whole milk
2 large eggs
2 tablespoons vegetable oil
1 stick (4 ounces) unsalted butter, melted and slightly cooled + 3 tablespoons, softened for cooking
1 cup all-purpose flour
2 tablespoons baking powder
4 teaspoons sugar
1 teaspoon salt
1 1/2 cups Maine blueberries

Whisk the maple syrup and orange blossom water in a small bowl to blend. Place over a small pan of simmering water to warm.

Whisk the milk, eggs, and oil in a medium bowl to blend. Slowly whisk in the melted butter, making sure not to cook the eggs. Whisk the our, baking powder, sugar, and salt in a medium bowl. Whisk the egg mixture into the our until just combined. Be careful not to overmix or the batter will break.

Heat a griddle or large nonstick pan over medium heat and brush the surface with 1 tablespoon of the softened butter. Using 1/4 cup of batter for each pancake, ladle the batter onto the griddle. Cook for 2 minutes. Sprinkle some of the blueberries evenly over the pancakes, then ip the pancakes over.

Cook until the pancakes are brown on the bottom and cooked through, about 2 minutes. Repeat with the remaining butter, batter, and blueberries.

Serve immediately with the warm orange blossom maple syrup on the side.