Fresh Blueberry Pancakes

This is one of my all-time breakfast favorite's.  Or, let's face it, anytime favorite really.  Since blueberries are so delicious and also so very good for you, I try to incorporate them in as much of my cooking and baking as possible.  You would be surprised at what a little handful of blueberries a day can do for you.  These pancakes are light and airy, they literally melt in your mouth. 

2 T. of bacon grease (I reserve mine in a mason jar)

2 cups of Bisquick

1 T. of sugar

1 tsp. of baking powder

1 cup of milk

1 T. of lemon juice

2 eggs (beaten)

1 cup of fresh blueberries (rinsed)

-In a large mixing bowl, combine the Bisquick, sugar and baking powder.  Stir in the milk, lemon juice and eggs.  Let stand and rest for 5 minutes.  Gently fold in the blueberries   Using the bacon grease and a heat-safe spatula, lightly grease a skillet or griddle and place over medium heat.  Drop by ladle-fulls onto the hot griddle.  Wait for the batter to bubble and pop, then they are ready to flip.  If they are browning too quickly reduce your heat slightly.  Serve with a slather of salty butter and syrup.  Makes about a dozen good sized pancakes.  Enjoy!