Blueberry pancakes
- 1¾ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup sour cream
- ¼ cup (½ stick) butter, melted
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1½ cups fresh or frozen blueberries
Instructions:
- Blueberry pancakes is a delicious breakfast dish that can be served with Hot Maple Syrup.
- Sift the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, melted butter, and vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the lemon zest and blueberries into the batter.
- Heat a large skillet over medium heat or use an electric skillet on a medium setting. Use cooking spray or pour in vegetable oil to lightly coat the surface of the skillet. For each pancake, pour about ¼ cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with a little milk (1 to 2 tablespoons). When bubbles begin to form and “pop” on the pancake’s surface (about 1 minute) and the outer edge looks done, flip it over and cook briefly (about 30 seconds) on the other side.