INGREDIENTS:

1/4 cup canola oil, divided1 1/2 cups all-purpose flour2 Tablespoons granulated sugar2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon salt1 1/3 cups buttermilk*2 eggs1 teaspoon lemon zest2 cups fresh blueberries, dividedMaple syrup

*May substitute 1 1/3 cups milk mixed with 1Tablespoon lemon juice for the buttermilk

Preheat the oven to 425 degrees F. Grease a13x9-inch baking sheet with 2 tablespoons oil;set aside.In a large bowl, whisk together flour, sugar,baking powder, baking soda, and salt.In a separate bowl, whisk together buttermilk,eggs, and lemon zest; stir in remaining oil. Whiskbuttermilk mixture into flour mixture just untilcombined (do not overmix; a few lumps are ok).Let stand for 10 minutes.Pour batter into prepared pan. Sprinkle 1 cup ofblueberries over the top; bake for 10-12minutes or until a toothpick inserted in thecenter comes out clean. Cut and servepancakes with remaining blueberries and maplesyrup.

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S H E E T P A NB L U E B E R R YP A N C A K E S

Source: www.blueberrycouncil.org/

January 28 is Blueberry Pancake Day. Trythis fast and easy recipe to celebrate!