Step 1

In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt.

Step 2

In a large bowl, whisk the egg. Then add the milk, melted butter, lemon juice, and lemon zest and whisk again. Don't worry if the milk curdles.

Step 3

Fold the dry ingredients into the wet ingredients. When only a few streaks of flour remain, add the blueberries and stir them into the batter. Do not overmix the batter!

Step 4

Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter. Pour ¼ cup of the pancake batter into the pan and let the pancake cook until it's dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more.

Step 5

Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and extra blueberries.