MAKE THE BALSAMIC HONEY

1. in a small saucepan over medium heat, cook the vinegar until it's reduced by half. Turn off the hear. Fold in the brown sugar and salt until fully melted, then mix in the honey until smooth. The balsamic honey can be made a couple of days ahead of time and stored at room temperature

MAKE THE BLUEBERRIES

1. Wash and gently pat the blueberries dry, then put them into a zip-top bhag with a paper towel and flash-freeze them for 45 minutes until frozen.  
2. In a small saucepan over mediurn-bigh heart combine the sugar and water. Swirl gently but not stir, letting the sugar cook until fully mete with a deep amber-caramel color.
3. Now turn off the heat and add the frozen blueberries all at once. Immediately fold them into the caramel with a large spoon, only for a few seconds, then gently dump everything ont a plate. The caramel will be hardened by the cold blueberries, holding everything in a messy cluster. Transfer the plate to the freezer until needed.

MAKE THE CRISPY PANCAKE

1. In a large bowl, whisk the flour, brown sugar baking powder, and salt. In a measuring cup, ma the buttermilk, oil, and egg until smooth. Pour the wet mixture into the dry mixture, then sti gently together with a large fork until a thick batter forms. Small lumps are totally okay
2. This recipe is just perfect for an 8-or 9-inch (20-to 23-cm) cast-iron or deep nonstick skillet. Anything too small or too big will result in a pancake that is too thick or too thin and changes in cooking time. Heat 2 tablespoons al the butter in the skillet over medium-high heal until bubbly. Pour the batter into the skillet and evenly distribute it around the skillet with a spatula. Turn the heat down to medium-tow and cover the skillet with a lid. 
3. Now let it cook for 8 minutes without peeking. We need the steam to be trapped inside the skillet in order for the pancake to cook through After 8 minutes, check to see if the edges and the bottom are deeply caramelized, forming a golden brown, crusty surface if not, continue to cook with the lid on for another couple of minutes. Flip the pancake with a wide spatula, then pour the remaining melted butter around the edges. Gently lift the edges and tilt the skillet to let the butter run underneath the pancake, then cook with the lid off for 5 minutes, or until the second side is golden brown as well

TO SERVE

1. Serve the pancake with caramel-clustered blueberries straight out of the freezer. Drizzle the balsamic honey syrup over the top and eat immediately.