Lemon-Blueberry Pancakes


By now, you’ve probably figured out my modus operandi: sneak as much fruit and veggies into my kids as possible without them realizing they’re eating a diverse and healthy diet.  Here is another example. We usually eat this for dinner, because our schedules almost never allow for a leisurely breakfast.  It’s super-easy.

Makes 12 to 18 pancakes

2 cups pancake mix

1 1/2 cups water

1/4 cup milk

1 cup fresh blueberries, rinsed and dried

1/2 tbsp. vanilla

zest of one small lemon

Confectioners sugar

Add all liquid ingredients to dry pancake mix and mix until lumps disappear.  Remove the zest of a small lemon with a microplane (if you don’t have one, you can use a cheese grater, but watch your fingers!) into the mixture.  Add more or less to taste.  Add the blueberries.  Using a griddle or large frying pan, cook the pancakes until golden brown on each side.  After placing the pancakes on each plate, sprinkle confectioner’s sugar on top of each stack of pancakes.  You can serve with or without a modest amount of maple syrup.

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