Blueberry Buttermilk Pancakes

Serves 3-4, makes 12-14 pancakes.
1 cup buttermilk
1 egg
2 TBS butter
2 TBS sugar
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp (or a pinch) salt
1 TBS lemon zest
1 1/2 cup of blueberries, dusted with flour
1.  Melt butter.  Add egg, sugar, and buttermilk, and whisk until blended.
2.  Sift dry ingredients over buttermilk mixture, and whisk just until combined.  Stir in the lemon zest.
3.  Fold in the blueberries.
4.  Let the batter sit while you heat up the pan (start around medium heat).  Butter the nonstick pan or not depending on your preference.  Pour 1/4 cup of batter into the pan.  Cook until the edges are dry and bubbles start to form on top of the pancake.  Adjust the heat as necessary.  Flip and cook on other side until golden.  Keep warm in a 170 F oven until you finish cooking up the batter.
5.  Serve warm with maple syrup