Sour Cream Blueberry Lemon Pancakes

• 1 c. all purpose flour
• 1 Tbsp. granulated sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 c. milk
• 1/4 c. sour cream
• 1/4 c. plus 1 Tbsp. egg substitute
• 1 tsp. vanilla extract
• 1 Tbsp. plus 2 tsp. margarine, melted
• 1/2 c. blueberries
• zest of 1 lemon, finely chopped

1. In large bowl, combine flour, sugar, baking powder and salt; mix well.
2. In medium bowl, beat together milk, sour cream, egg substitute and vanilla.
3. Pour milk mixture over dry ingredients and mix until batter is smooth; stir in margarine.
4. Gently fold in blueberries and lemon zest.
5. Butter nonstick skillet and set over medium heat; when hot, ladle 1/2 cup batter into pan to make 6-inch pancake.
6. Repeat this process until all of batter has been used.

flour, sugar, baking powder, salt, milk, sour cream, egg substitute, vanilla extract, margarine, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055718 (may not work)