Nectarine Pancakes with Blueberry Jam Ice Cream

In a pot, add blueberries, sugar, lemon zest, and lemon juice and bring to a simmer.

Cook on low heat, simmering for 20 minutes, stirring frequently, making sure to scrape down the edges of the pot to avoid burning.

Cool the jam in the fridge, it will thicken upon cooling.

If using True Scoops ice cream, follow the True Scoops directions, mixing half and half together with the ice cream mix. Otherwise, skip to step 6.

Layer the jam and ice cream mixture in a container. Freeze as directed.

Mix the milk and cider vinegar or lemon juice and let sit for 5 minutes to create buttermilk.

Add the eggs and vanilla extract and whisk until combined.

Place all the dry ingredients in a seperate bowl and whisk to combine.

Add the wet ingredients to the dry ingredients and fold and mix until just combined, about 10-12 folds. Do not overmix; there should be a few lumps in the batter.

Cook pancakes on a buttered griddle or pan set to medium heat, 2-3 minutes. When you notice bubbles appearing on the surface flip and cook on the other side until golden brown.