INGREDIENTS: 1/4 cup canola oil, divided 1 1/2 cups all-purpose flour 2 Tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/3 cups buttermilk* 2 eggs 1 teaspoon lemon zest 2 cups fresh blueberries, divided Maple syrup *May substitute 1 1/3 cups milk mixed with 1 Tablespoon lemon juice for the buttermilk Preheat the oven to 425 degrees F. Grease a 13x9-inch baking sheet with 2 tablespoons oil; set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs, and lemon zest; stir in remaining oil. Whisk buttermilk mixture into flour mixture just until combined (do not overmix; a few lumps are ok). Let stand for 10 minutes. Pour batter into prepared pan. Sprinkle 1 cup of blueberries over the top; bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cut and serve pancakes with remaining blueberries and maple syrup. Directions: 1. 2. 3. 4. SHEET PAN BLUEBERRY PANCAKES Source: www.blueberrycouncil.org/ January 28 is Blueberry Pancake Day. Try this fast and easy recipe to celebrate!