For pancakes: In large bowl mix together beaten eggs, milk, lemon juice or vinegar, and melted butter. Whisk flour, sugar, baking powder and baking soda into wet ingredients. Add blueberries with minimal stirring, just before making the pancakes to avoid them turning blue. Do not thaw frozen berries.
Heat the griddle until a few drops of water splattered across it "dance" on top. Pour about 1/4 cup batter for each pancake onto griddle. Cook until edges look a bit dry and bubbles appear inside. Flip and cook about one minute until cooked through and golden brown.
For syrup: In a saucepan cook and stir sugar, cornstarch, and water together until sugar dissolves. Add blueberries and bring to a gentle boil. Cook and stir until syrup thickens. If desired, add lemon juice to taste. Let cool a bit and serve over hot pancakes. Makes about 2 cups of blueberry syrup.
