1/2cupblueberriesfresh, although I bet frozen would work fine too
2teaspoonsbutteror more
Instructions
Combine baking mix, sugar, baking powder, and lemon zest in a medium bowl. Stir in milk and beaten egg, then add in lemon juice. Fold in blueberries.
Melt butter in a large nonstick skillet. For each pancake, pour about 1/4 cup batter into pan.
Cook until bottoms are golden; turn over and cook until bottoms are golden. Repeat with remaining batter and butter.
Notes
*I didn't have any, so I made my own. Combine 1 cup flour with 1/2 teaspoon salt and 1 tablespoon baking powder. Cut in 2 tablespoons of shortening with a pastry cutter. You only need a cup of this mixture for the pancakes, so you will have a very small amount leftover.