BLUEBERRY PANCAKES

This recipe is a definate add to the pancake repertoire. They absolutely taste like a freshly baked blueberry muffin!! You may add anything you like to make this even more healthy....like ground flax, wheat germ, barley, or whatever grains you have at home! The recipe calls for enough baking soda that I really think any flour would do!
1 T. fresh lemon juice 1 lg. egg

2 c. milk 3 T. butter or applesauce

2 c. flour , I used wheat 1 c. fresh or frozen and rinsed blueberries

2 T. sugar or agave Maple syrup for serving

2 tsp. baking powder

1/2 tsp baking soda

1/2 tsp. salt

Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl to combine. Whisk the egg and melted butter into the milk. Make a well in the center of the dry ingredients in the bowl. Pour in the milk mixture and whick very gently until just combined, a few lumps should remain. Do not overmix. Heat a large nonstick skillet over medium heat until hot, 3 to 5 minutes. Grease skillet with spray. Pour batter in skillet, sprinkle 1 tablespoon blueberries over each pancake and cook until large bubbles appear. Flip pancakes over and cook until golden brown on te second side. Serve immediately with maple syrup.