| 6 | egg(s) | eggs |
| 2 | tb(s) | corn syrup |
| 1 | cup | milk |
| 1 | cup | flour |
| 0.5 | tsp | salt |
| 0.75 | cup | butter |
| 1 | cup | sugar |
| 0.75 | cup | buttermilk |
| 1 | tsp | baking soda |
| 0.67 | tbsp | vanilla extract |
| 0.25 | cup | confectioner's sugar |
| 1 | cup | fresh blueberries |
Preheat oven to 400°. Place first four ingredients in a blender; process just until smooth.
Pour melted butter (2tb) into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes.
Meanwhile, place butter (0.5 cup), sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla.
Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.