SYRUP: Place frozen blueberies and maple syrup in small saucepan. Bring to a boil. Cook 1 minute. Remove from heat. Reserve.
PANCAKES: Stir evaporated milk and lemon juice together, Reserve.
Combine dry ingredients in a large bowl. Add evaporated milk mixture, eggs, and oil. Do not over mix. Batter will be very thick.
Heat large nonstick skillet. Brush lightly with oil. Ladle 1/4 cup batter into hot skillet. Leave some room in between the pancakes as they puff up. Sprinkle with blueberries. Cook until bubbles appear on the top side. Turn over and cook other side; about 2-3 minutes per side. Serve with the blueberry sauce.