Lemon-Blueberry Pancakes

Preheat the oven to 200 degrees F to keep cooked pancakes warm. Combine the dry ingredients (1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt) in a large bowl (Preferably with a spout for pouring). Whisk ingredients together.

In a separate medium-sized bowl, whisk together the wet ingredients (1 cup milk, 1 large egg, and two tablespoons lemon fused oil.)

Add the wet ingredients to the dry ingredients and whisk just until the mixture is moistened. Try not to overmix the batter; You want to have a few small lumps remaining. Let batter stand for 5 minutes to thicken. Meanwhile, rinse and drain the 1 cup of blueberries and set aside.

Heat a large skillet or griddle over medium heat. Drizzle with SprayLite Olive oil cooking spray evenly. Pour about 3 tablespoons of batter onto the griddle for each pancake. Immediately drop 6-8 blueberries onto each pancake. Let Pancakes cook until edges dry and start to show some bubbles( about 1-2 minutes). Flip Pancakes carefully and cook for about 1-2 minutes more until browned. Transfer cooked pancakes to a cookie sheet, cover with foil and keep warm in preheated oven.

Top with butter, maple syrup, or whipped cream and serve! Enjoy.