Whole Grain Pancakes with Wild Blueberry-Maple Syrup
['1 cup plus 2 tablespoons maple syrup', '1 cup frozen wild blueberries', '2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)', '2 cups 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 maple syrup in medium 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 and batter. Serve with syrup.
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