Lemon Blueberry Pancakes

• 1 egg
• 1 cup flour
• 3/4 cup milk
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons grated lemon rind
• 1 teaspoon lemon juice
• 1/2 cup fresh or frozen (thawed) blueberries

Beat egg until fluffy; beat in remaining ingredients except blueberries just until smooth. Stir in blueberries. Grease heated griddle. For each pancake, pour about 3 tablespoons of batter from a large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.