In a small bowl, combine lemon juice and cornstarch. Set aside.
In a medium saucepan, combine blueberries, sugar, balsamic and water. Bring to a boil over high heat. Reduce to a simmer and stir in cornstarch mixture. Stir until sauce thickens slightly. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together remaining ingredients.
Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix (batter will be thick).
Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup batter onto the griddle or skillet. Cook pancakes until browned on the underside and beginning to set (about 2 min.). Flip and cook the pancakes on the other side about 2 minutes longer. Continue until batter is gone.
Serve warm with Blueberry Balsamic topping.
* Top with mascarpone or whip cream for a decadent treat!
Tip – We like to add Calivirgin Lusty Lemon Olive Oil to grease the pan or griddle, it to make it easier to flip the pancakes.