Cake-Mix Blueberry Pancakes

• 1 lemon
• Two 8-ounce bags frozen blueberries (about 4 cups)
• 1 tablespoon maple syrup, plus more for serving
• 1 box yellow cake mix for two 9-inch rounds
• 1 cup sour cream
• 2 large eggs
• Cooking spray
• Confectioners' sugar, for dusting
• Butter, softened, for serving

1. Preheat the oven to 200 degrees F (for keeping the pancakes warm).
2. Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately.
3. Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water.
4. Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes.
5. Remove the blueberry sauce from the heat and set aside.
6. (You should have about 3/4 cup.)
7. Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick.
8. Heat a large nonstick skillet over medium heat; lightly coat with cooking spray.
9. Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each.
10. Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes.
11. Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft).
12. Continue to cook until lightly browned and cooked through, 5 minutes more.
13. Transfer to a baking sheet and keep warm in the oven.
14. Repeat with the remaining batter.
15. Top the pancakes with the blueberry sauce and a dusting of confectioners' sugar.
16. Serve with butter and maple syrup on the side.

lemon, frozen blueberries, maple syrup, yellow cake, sour cream, eggs, cooking spray, confectioners, butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cake-mix-blueberry-pancakes.html (may not work)