3tablespoonsbuttermelted + butter for griddle and serving
zest of 1 lemon
Combine dry ingredients and gently whisk through to mix.
Add lemon juice to whole milk and let stand for about five minutes to create a buttermilk substitute.
Add eggs and melted butter to milk mixture and whisk to combine.
Combine wet ingredients into the dry ingredients. Do not over mix. Add in blueberries and lemon zest and gently stir to combine.
Heat griddle over medium heat. Prepare griddle with butter. Drop 1/4 cup scoops of batter onto griddle. Cook about 2 minutes, until pancake has cooked on the bottom and set on top. Flip the pancake and allow to cook about 2-3 minutes on the other side. .
Top with a touch of butter while still piping hot.
Serve hot with your favorite maple or pancake syrup.