Lemon Blueberry Potato Pancakes

Directions

1. In large bowl, whisk together potato flakes, flour, sugar, baking powder, baking soda, salt and nutmeg. In separate bowl, whisk eggs with milk. Whisk in 2 tbsp melted butter, lemon zest and juice, and vanilla; stir into flour mixture just until combined (batter will be lumpy). Let stand for 15 minutes.

2. Heat large skillet over medium heat; brush with some of remaining butter. Using 1/3 cup per pancake, drop batter into skillet, leaving space between pancakes. Stud each pancake with heaping tablespoonful of blueberries.

3. Cook, in batches, for 1 to 2 minutes or until bubbles appear on top. Flip over; cook for about 1 minute or until set and golden brown on bottom. Wipe skillet between batches, brushing with butter if needed. (Transfer pancakes to rimmed baking sheet; cover and keep warm in 250°F oven).

4. Meanwhile, using electric mixer, whip cream and icing sugar until stiff peaks form. Serve pancakes with remaining blueberries, whipped cream and maple syrup.

   Tips:
   • Garnish pancakes with additional lemon zest if desired.
   • Substitute orange or lime for lemon juice and zest if desired.