For the syrup

1. Put the butter in a small sauce pan over medium heat stirring occasionally. Once the butter starts to brown, add the remaining ingredients and cook until the sugar is dissolved. You can turn down the heat to low and let the syrup continue to stay warm until ready to serve. You can strain the syrup before serving or leave the berries in, whichever you like.

For the pancakes

1. In a medium mixing bowl, gently whisk together whole wheat flour, cinnamon, baking powder, baking soda, salt, and sugar. Make sure the dry ingredients are well combined.
2. In a small mixing bowl, whisk together egg, buttermilk, and melted butter.
3. Pour the wet ingredients over the dry ingredients and whisk gently but thoroughly for about 10 seconds. Put down the whisk and set the bowl aside. A few lumps are not the end of the world. Keep mixing and you'll have heavy, chewy pancakes. Leave the batter alone for five minutes
4. In the meantime, preheat a medium skillet over medium heat. Test it by flicking a drop of water into the pan. If it dances over the surface, it's perfect. If it just sits there steaming, it's too cool. If it evaporates instantly, it's too hot. We want a baby bear pan.
5. I spray my pan every so lightly with non-stick spray between each pancake. Use a 1/3 cup measure to scoop out the pancake batter into your perfectly heated pan. The batter is thick, so use the bottom of the measuring cup to gently spread and flatten the batter just a bit.
6. Cook two to three minutes, then flip and cook another two to three minutes depending on how brown you like your pancakes.
7. Top your stack of pancakes with your blackberry syrup.