Lemon Blueberry Pancakes

Time: 15 minutes
Yield: 10 pancakes
Recipe from Jamie Cooks It Up!

1 lemon
1 C milk
1 1/4 C flour
1/2 t salt
1/2 t baking soda
2 t baking powder
2 T sugar
1 egg
2 T butter, melted
6 ounces fresh blueberries

1. Zest your lemon making sure not to get any of the white part. Just the beautiful, cheerful yellow part. Then cut your lemon in half.
2. Pour yourself a nice cup of milk and squeeze the juice from one half of the lemon into it. (You'll need about 1-2 teaspoons worth.)
3. Into a medium sized mixing bowl combine 1 1/4 C flour, 1/2 t salt, 1/2 t baking soda, 2 t baking powder and 2 T sugar. Add about 1 teaspoon of the lemon zest. Toss it all around with a fork to combine.
4. Crack an egg into a small bowl and whisk it up until frothy. Pour it into the flour mixture.
5. Stir it just a bit so the egg has a chance to get mixed up in the flour. If you pour the melted butter over the top of a raw egg...it might cook it a bit, and we don't want any cooked egg pieces hanging out in our pancake batter, okay? 
6. Pour 2 tablespoons of melted butter into the mixing bowl. Add the lemony milk
and whisk it all together. I like to use a fork. Just whisk it all around until it's a bit frothy. You still want a few tiny clumps, but not a lot.
7. Toss in 6 ounces of fresh blueberries. Don't they look delightful. Wish I were eating them right now. Give them a nice stir into the batter and your are ready to cook these babies.
8. Heat up a large skillet over medium high heat. Spray it with cooking spray, or brush it with a bit of butter to take these pancakes over the top.
9. Pour about 1/4 cup of batter onto your skillet to make each pancake. When they are golden brown on the bottoms and the bubbles along the tops have stopped popping, flip them over.
10. Let them get golden brown on the other side and you are good to go.
Serve them with butter and maple syrup. Fresh blueberries and whip cream on top also work exceedingly well.