Lemon Blueberry Pancakes
1 egg
1 cup flour
3/4 cup milk
1 tablespoon sugar
2 teaspoons grated lemon rind
2 tablespoons corn oil
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 cup fresh or frozen blueberries
Beat egg until fluffy; beat in remaining ingredients except blueberries just until smooth.
Stir in blueberries. Grease heated griddle.
For each pancake, pour about 3 tablespoons of batter from a large spoon or from pitcher onto hot griddle.
Cook pancakes until puffed and dry around edges.
Turn and cook other side until golden brown.
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