Blueberry Lemon Pancakes

Ingredients

• 1 1/2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 3 tbsp melted butter
• Zest of 1 lemon
• 1 cup blueberries
• Maple syrup, to serve

Method

1. Whisk dry ingredients in one bowl and wet ingredients with the zest in another.
2. Fold together until just mixed. Lumps are fine.
3. Cook 1/4 cup scoops on a buttered medium-hot griddle, dotting each with blueberries.
4. Flip when bubbles pop and edges look set, about 2 minutes per side. Serve with syrup.