Directions

1. For the sauce, stir together cornstarch and 1/4 cup water in a medium saucepan. Stir in 1 1/2 cups blueberries, sugar and salt. Simmer 5 minutes or until blueberries cook down and liquid thickens, stirring occasionally. Remove from heat; stir in lemon juice. Cover; set aside.
2. For the pancakes, in a small bowl stir together milk, butter and egg. In a large bowl stir together flour, baking powder, sugar and salt. Add milk mixture; stir until just combined. Fold in 1/2 cup blueberries.
3. Coat a griddle or large heavy-bottomed skillet with nonstick cooking spray. Heat over medium heat until a small amount of water poured on griddle sizzles. For each pancake, pour 1/4 cup batter onto griddle. Cook until the top bubbles and edges are set. Turn and cook 1 to 2 minutes more or until golden. Serve warm with blueberry sauce.