Stir baking mix,milk, egg, sugar, baking powder,lemon zest and juice in a bowl until blended. Stir in berries.
melt 1 tea. butter in a large nonstick skillet. Foe each pancake pour about 1/4 cup of batter in pan.Cook until bottoms are golden; turn over and cook until bottoms are golden. Repeat with remaining butter and batter. Serve with syrup and fresh blueberries.Yum, yum.
Originally Submitted
9/30/2010
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