½tspcoarse Kosher salt(if using table salt, use half the amount)
⅛tspground cardamom, cinnamon or nutmeg
1 ¼cupswhole milk
3tbspunsalted butter, melted
In a saucepan, combine the blueberries, sugar, corn starch and vanilla. Over medium heat, bring the blueberries to a simmer, stirring frequently. Once the berries begin to boil, stir constantly, until the juice thickens into a syrup. This should take about 5-10 minutes.
Remove from the heat and let cool at room temperature until ready to serve with the pancakes.
With an electric mixer, whip the cold heavy whipping cream with the powdered sugar and vanilla for several minutes until soft, thick peaks form.
Refrigerate the whipped cream while you make the pancakes.
In a bowl, sift together the flour, sugar, baking powder, baking soda, salt and cardamom, then whisk to combine well.
Add the milk, melted butter, eggs, vanilla, almond extract, and whisk just until combined. Fold in the blueberries.
Let the batter rest for a few minutes while you preheat the griddle to a moderate temperature, around 325 degrees F.
Use a 1/4 cup measuring cup to measure the batter, leaving plenty of space between the pancakes so you can flip them. Cook the pancakes on one side until golden brown underneath and bubbles are rising to the surface.
Flip the pancakes and cook the other side until cooked through.
Serve the pancakes immediately with the blueberry sauce and whipped cream.
You can keep the cooked pancakes warm in a 200-degree oven, while you finish cooking the rest.
Leftover pancakes can be wrapped and refrigerated for up to 5 days, or frozen for 3-6 months. Reheat leftover pancakes in the microwave or toaster for a quick breakfast.