Blueberry Lemon Pancakes *

Yields about 4 servings

3/4 cup (95 grams) all-purpose flour
3/4 cup (90 grams) whole wheat flour
1 tablespoon baking powder
2 tablespoons granulated sugar
Zest of 1 lemon
1/2 teaspoon salt
1 large egg
2 tablespoons vegetable oil
1 cup (235 ml) milk
1 tablespoon freshly squeezed lemon juice (optional)
8 ounces (225 grams) fresh blueberries

In a large mixing bowl, whisk together flours, baking powder, sugar, lemon zest, and salt. Make a well in the center and add the egg, milk, oil, and lemon juice. Stir together until combined (a few lumps are okay). Fold in the blueberries.

Pour 1/4 cup of batter onto a heated griddle and cook each side until lightly browned. Serve hot with a drizzle of maple or blueberry syrup.