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LEMON BLUEBERRY PANCAKES
2 tablespoons grated lemon zest
Juice of 1 LARGE lemon
2 1/4 cups WHOLE milk
3 cups flour
1/4 cup sugar
2 tablespoons baking powder
1/4 teaspoon sea salt
2 eggs, beaten
1/4 cup butter, melted
2 teaspoons PURE vanilla
PURE maple syrup
1/2 cup small wild blueberries

• Sift together the flour, baking powder, sugar and salt in a large mixing bowl. Set aside.
• Whisk together lemon zest, lemon juice and milk. Let stand 5 minutes.
• Whisk together the eggs, butter, vanilla and milk mixture until blended.
• Stir milk mixture into the flour mixture JUST until blended.  Add additional milk 1 tablespoon at a time if batter is too thick.
• Coat griddle with non-stick spray and heat over medium heat.
• Spoon 1/4 cupfuls of batter onto griddle.
• Cook 2-3 minutes until bubbles appear along the edges and batter dries on top.
• Flip and cook another 2-3 minutes until golden brown.
• Keep warm in low heat oven between batches.
• Serve with syrup and berries.