For the Pancakes:

1. Combine all of the dry ingredients in a bowl. Combine all of the wet ingredients in a separate bowl and whisk. Mix the wet ingredients with the dry and mix. If the batter is too thick add more milk to thin out the batter. Add the milk a little at a time until the desired consistency is achieved.
2. Heat a griddle with a pat of butter; when the griddle is hot ladle the batter onto the pan.
3. When the bubbles appear in the pancakes; flip and finish cooking on the other side.

For the Blueberry Ginger Sauce:

1. Heat a small sauce pan. When the pan is hot add the sugar. The sugar will seem to burn; don’t worry. Add the water immediately and stir. Add the lemon juice, lemon zest and orange zest.
2. Turn the heat to low and while preparing the pancakes.
3. Plate the pancakes. Top with a dollop of sour cream; the blueberry sauce and syrup.