Whole Grain Pancakes with Wild Blueberry-Maple Syrup

This was the cover photo recipe of Bon Appetit, February 2008, and it looked AMAZING.

1 C plus 2 tablespoons maple syrup
1 C frozen wild blueberries
2 C whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes® brand)
2 C buttermilk
6 tablespoons wheat germ
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 tablespoons (1/4 stick) butter

Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.

Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons blueberry sryup in meduim bowl and whisk to blend (batter will be thick).

Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter at batter. Serve with syrup.