Blueberry Lemon n' Cream Pancakes

I can't think of a better way to kick off a weekend than with a breakfast like this.  I can't think of a better way to kick off any day.  Or to finish any day.  Breakfast for dinner anyone?  Seriously though, this stuff is UH-MAZE-ING!  The pancakes are beautifully flavored with blueberries and a hint of lemon.  And then there's this custard sauce.  Oh, the custard sauce.  We're talking magic, people.  I could just stop right here and eat it with a spoon.  But I don't, because I know what it's going to do to these pancakes.  And then when you take that first bite of golden fluffy pancake bursting with fresh blueberries, coated with creamy custard, you'll swear you hear angels singing.  Who wouldn't want to start their day out like that?!  As is, this recipe makes a lot.  You can cut it in half or throw the leftovers pancakes in a ziploc bag and store them in the fridge or freezer and enjoy them all week long.  Store the custard sauce in an airtight container in the fridge.

INGREDIENTS
For the sauce:
5 cups milk
1/4 cup flour
1/2 cup sugar
4 tsp vanilla
2 TBS lemon juice
2 eggs

For the pancakes:
3 cups flour
2 tsp baking powder
2 tsp baking soda
1 cup sugar
2 egg
4 tsp vanilla
4 tsp lemon juice
3 cups milk or buttermilk
zest of one lemon
2 cup fresh blueberries
butter, to grease griddle
additional blueberries and lemon zest for topping

DIRECTIONS 
Sauce:
In a medium pot, add 4 cups milk. Heat over medium-high heat until very hot. Don't let it boil, stir occasionally and watch carefully so you don't scald the milk.  Meanwhile, combine the other 1 cup of milk, flour, sugar, vanilla, lemon juice and eggs. When the milk in the pot is hot, add the milk and egg mixture into the pot, whisking together to mix well.  Cook over medium heat, stirring frequently, until thickened (4-5 minutes).  Remove from the heat until ready to serve. it will stay warm and can easily be reheated over low before serving, if needed. Whisk periodically to prevent a skin from forming.
Pancakes:
Combine flour, baking powder and baking soda in a medium bowl. Add egg, vanilla, lemon juice, and milk. Whisk until smooth. Stir in lemon zest and berries.  Heat griddle to medium-high and grease with butter (adds a yummy buttery flavor that you don't get if you use cooking spray).  Pour batter onto hot griddle and cook until golden on each side, about 3-4 minutes on the first side and 1-2 minutes on the second side.  Top with warm custard sauce and additional berries and lemon zest, if desired.

Source:  The Recipe Rebel