Preheat the oven to 350*F.  Spray a 24-cup mini muffin tin well with cooking spray. Set aside.

Whisk together the milk, butter, egg, corn syrup and vanilla in a bowl. Whisk the flour, baking powder, and salt in another bowl. Stir in the dried blueberries. Add the wet ingredients all at once and mix to just combine.  Divide the batter amongst the prepared muffin cups.

Bake for 10 to 12 minutes until a toothpick inserted in the center of one comes out clean and they are well risen. Keep warm.

For the dip, melt the butter in a saucepan over medium heat.  Add the sugar and evaporated milk.  Bring to a boil, stirring constantly.  Let cook for 4 to 5 minutes, continuing to stir.  Remove from the heat and add the lemon zest. Whisk in the lemon juice and food coloring if using.  Let sit for a few minutes before using it as it will be quite hot.  It should thicken up a bit as it cools.

Serve the pancake bites, divided onto individual plates with a small container of the lemon sauce for dipping.

Note – you can make the Lemon Butter Dip ahead of time if you wish. Gently reheat it until it is warm in either the microwave or a small saucepan.