In a mug, add the scalding hot milk along with the 2 Earl Grey tea bags and leave it to steep for 5-10 minutes, and let cool a little. Remove the tea bags / or tea leaves.
In a large mixing bowl, whisk together the egg, melted butter, vanilla extract, lemon zest, and yogurt.
Add in the granulated sugar and give it a whisk.
Sift in the all-purpose flour, baking powder and baking soda.
Pour in the cooled Earl Grey milk and fold with a spatula to incorporate the mixture. Be careful not to overmix.
Preheat a griddle (or large frying pan) over medium heat.
Add about 1 teaspoon of butter or vegetable oil to the griddle.
Scoop about ¼ C of pancake batter and dollop it onto the griddle. (Depending on how large your frying pan or griddle is, you may be able to fit on a few more pancakes).
Cook for 1-2 minutes, until bubbles start to appear on the surface.
Flip with a spatula and cook for another 1-2 minutes.
Repeat with the remainder of the batter.
Serve warm with butter, maple syrup, and fresh blueberries.