Lemon Blueberry Pancakes
In a large bowl, mix together all the dry ingredients. In a second large bowl, whisk together all the wet ingredients and the lemon zest. With a rubber spatula, fold in the dry ingredients into the wet ingredients until completely incorporated. If the batter is too stiff add a bit more water. Ladle batter onto the hot griddle ( I like to use a half cup measure) then drop as many blueberries as you like onto the pancakes. Turn pancakes to bake on the other side when bubbles stop breaking on the surface, and the edges of the pancakes are no longer wet looking. Serve with butter and maple syrup.