1. In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.
2. In a large bowl, beat egg. Stir in milk, oil, vanilla and lemon rind. Stir in flour mixture just until combined.
3. Brush a large non-stick skillet with a little oil. Heat over medium-high heat. Stir thawed, drained blueberries (see tip below) into batter just until combined.
4. Pour about 1/4 cup (50 ml) of the batter into the pan, spreading slightly with back of a spoon if needed. (For thinner pancakes, add a bit more milk). Cook until bubbles appear on the surface, about 2 minutes. Flip and cook about 1 minute longer.

Tips:

1. Measure blueberries while frozen (immediately return any product not used to freezer — do not refreeze if thawed), then place in a bowl lined with paper towels to absorb the moisture as they thaw (at room temperature). Blot well with paper towel before adding to batter.
2. Mix batter before adding blueberries. Then gently fold in or batter will turn blue!
3. To sour milk, place 1 tbsp (15 ml) lemon juice or vinegar in a 1 cup (250 ml) liquid measuring cup. Fill to 1 cup (250 ml) and stir to combine well. Milk will look curdled.
4. For even more blueberry taste, add about 1/3 cup (75 ml) blueberries to 1 cup (250 ml) maple syrup and heat through. Serve over pancakes.
5. Freeze leftover pancakes, wrapped well in plastic wrap. Re-heat in microwave.

Variant :

1. Replace lemon rind with orange rind.
2. Add 1/2 tsp (2 ml) ground cinnamon, delete lemon rind.
3. Replace half of milk with vanilla flavoured yogurt, omit lemon juice