Whole Wheat Lemon Blueberry Pancakes

INGREDIENTS

2 large eggs
1 1/2 cups milk
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 tablespoons sugar
1 tablespoon lemon zest
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried

DIRECTIONS

In a medium-sized bowl, combine flour, baking powder, baking soda, and salt.  In a separate bowl, whisk together the egg, milk, lemon juice, and vanilla extract.  Slowly add the melted butter, stirring constantly, to the wet ingredients.

In a small bowl, massage lemon zest into the sugar until fragrant and yellow. Add to wet ingredients. Add wet ingredients to dry ingredients, stirring until just combined. It's fine to have a few lumps left.

Heat your skillet or pan to medium. Add enough butter to just coat the pan and ladle in about a 1/4 cup of batter at a time. Press a few berries into the top of each pancake. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath.

Keep warm in the oven until ready to serve. Serve with maple syrup or your topping of choice. Perfect for a summer weekend!