In a mixing bowl, combine the rye flour, all-purpose flour, sugar, baking powder, and salt and whisk together. In a separate bowl, combine the buttermilk, eggs, and melted butter and whisk together. Add the buttermilk mixture to the dry ingredients. Whisk the batter just until combined – a few lumps are ok. Let the batter sit for 15 minutes if possible.
Make the blueberry sauce
In a saucepan, combine the blueberries and water. Bring to a boil over medium high heat. In a small bowl, whisk together the sugar and cornstarch until there are no lumps. When the blueberries have released their juices and are beginning to boil, stir in the lemon juice. Add the sugar mixture and stir together. Cook for another minute until the sauce is thickened and bubbly.
Fry the pancakes
Heat a non-stick skillet over medium low heat and drizzle with a little oil or melted butter. Drop the pancake batter by ¼ cup scoops into the skillet. Let cook over low heat until bubbles form on the top and the bottom is golden about 3 to 4 minutes.
Flip the pancakes and cook for another 2 to 3 minutes. When cooked, remove the pancakes to a plate and tent with foil until finished. Repeat with the remaining batter.
To serve
In a small bowl, stir the skyr and honey together. Serve the pancakes with the honeyed skyr and warm blueberry sauce. Enjoy!
Notes
*As a substitute, add 2 tsp lemon juice to 2 cups milk. Stir together and let sit 2 to 3 minutes until the milk is curdled. Proceed with the recipe.