Cinnamon Pancakes

2 1/4 cups whole-wheat white or all purpose flour
2 T sugar
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 1/2 cups buttermilk, well shaken
6 T butter, melted, plus for cooking
2 eggs at room temperature, beaten

Whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl.  In a separate bowl, whisk together the buttermilk, melted butter and eggs.  Make a well in the center of the flour mixture, and whisk in the wet ingredients until just combined with some small lumps.

Heat a nonstick griddle or frying pan over medium-high heat until a drop of water sizzles when splashed on the pan.  Brush the griddle with melted butter.  Pour 1/4 cupful of batter onto the griddle per pancake, leaving space between pancakes.  When bubbles form all over the edges of the pancakes and release easily, flip the pancakes with a spatula.  Cook on the other side until the pancakes are evenly pale golden, about 2 to 3 minutes more.  Repeat, adding a little more butter to the griddle as needed.

BLUEBERRY EMBELLISHED SYRUP

1 cup pure maple syrup
1 cinnamon stick
2/3 cup fresh or frozen blueberries (defrosted)

Heat the syrup and cinnamon stick over medium-low heat until warm and fragrant.  Lower the heat, stir in blueberries and leave over low heat until the blueberries are just warmed but still hold their shape, about 1 minute.  Serve over warm pancakes with butter.