Blueberry Pancakes

1 c. pancake and baking mix
3/4 c. milk
1 large egg, lightly beaten
2 tsp. sugar
1 tsp. baking powder
1 tsp. lemon zest
1 Tbsp. lemon juice
2 tsp. butter
1/2 c. fresh blueberries

Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in bowl until blended. Stir in berries. Melt 1 teaspoon butter in large nonstick skillet. For each pancake pour about 1/4 cup batter into pan. Cook until bottoms are golden; turn over and cook until bottoms are golden. Repeat with remaining butter and batter. Makes 10 (4-inch) pancakes. Serve with blueberry or maple syrup, fresh blueberries.

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