Lemon Yogurt Pancakes With Blueberry Syrup

• FOR THE PANCAKES:
• 1 cup Bisquick
• 2 teaspoons Baking Powder
• 1 Tablespoon Sugar
• 1/2 cups Milk
• 1 whole Egg
• 1 container (6 Oz. Size) Lemon Greek Yogurt (I Use Chobani)
• 1 whole Lemon, Zested (Reserve Juice For Blueberry Syrup)
• 1 teaspoon Vanilla Extract
• FOR THE BLUEBERRY SYRUP:
• 1/2 cups Fresh Blueberries
• 1/2 cups Sugar
• 1/2 cups Water
• 1 whole Lemon, Juiced
• 2 Tablespoons Pure Maple Syrup

1. For the pancakes, combine Bisquick, baking powder, and sugar in a bowl. In another bowl, mix milk, egg, yogurt, lemon zest, and vanilla until well combined. Pour the wet ingredients into the dry ingredients slowly and stir just until well combined. Set aside.
2. For the syrup, in a medium saucepan, add blueberries, sugar, water, lemon juice, and maple syrup. Bring to a boil and reduce to a simmer. Stir occasionally.
3. Spray a pan over medium heat with nonstick spray or grease with butter. Pour about 1/4 cup of the pancake batter into the pan. Let bubbles form on the top of the pancake. Flip once bubbles form on top, and the pancake is golden brown. Top with blueberry syrup.

bisquick, baking powder, sugar, milk, egg, lemon, vanilla, syrup, fresh blueberries, sugar, water, lemon, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/lemon-yogurt-pancakes-with-blueberry-syrup/ (may not work)