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Ingredients:

2 Teaspoons Grated Lemon Rind
1 Tablespoon Baking Powder
2 Tablespoons Vegetable Oil
1/2 Cup Fresh Blueberries
1 Teaspoon Lemon Juice
1 Tablespoon Sugar
1/2 Teaspoon Salt
3/4 Cup Milk
1 Cup Flour
1 Egg

Directions:

Beat egg until fluffy; beat in remaining ingredients except blueberries just until smooth. Stir in blueberries. Grease heated griddle. For each pancake, pour about 3 tablespoons of batter from a large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.

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