LEMON BLUEBERRY PANCAKES

1 large egg
1 c unbleached, all-purpose flour
3/4 c milk
1 TBSP sugar
3 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla bean paste (or vanilla extract)
2 TBSP vegetable oil
zest from one lemon
a couple handfuls of blueberries
2 TBSP butter, melted for the pan

Whisk the egg in a bowl until fluffy. Add flour through lemon zest on the list, wisk until smooth.
using a regular griddle, pour 1/4 c batter on to preheated griddle. Drop on blueberries. Cook until sides are dry and middles are bubbly. Flip and cook until other side is golden brown