In a large bowl combine the flour, sugar, baking powder, cinnamon, salt and lemon zest.
In a separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla. Add the liquid ingredients to the dry. Stir just until a batter forms. Gently fold in the blueberries and set aside.
In a small bowl, mix together the brown sugar and cinnamon.
Heat a large skillet over medium heat. Coat the skillet with cooking spray and reduce the heat to low. Ladle the batter into the skillet, using about 1/4 to 1/3 cups per pancake. Sprinkle the top of each with a bit of the topping. Cover and cook for 6-8 minutes, or until it has risen and browned on the bottom. Use a spatula to flip and cook for another 2-4 minutes.
I've also made this without the lemon zest and they're still really good. When you flip the pancakes and the brown sugar begins to caramelize, they can get really browned really quick. Just be sure to watch that they don't burn. We have these with just butter -- they're really good. Next time I think I'm going to mix up some cream cheese, powdered sugar and vanilla to spread in between 2 pancakes -- YUM!
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|Serving Size: 1 4" Pancake (105g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 30 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 19.2mg||6 %|
|Sodium 4771.1mg||165 %|
|Potassium 97.9mg||3 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 28.2g|
|Protein 3.5g||5 %|
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Calories per serving: 149
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