Blueberry Pancakes
Source: FoodNetwork.com
Very moist and the subtle lemon flavor is perfect!
Ingredients
- 1-3/4 c. unbleached white all-purpose flour
- 2 Tbls. white sugar
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 2 large eggs
- 1 c. milk, plus more if needed to thin batter
- 1 c. low-fat sour cream
- 4 Tbls. butter, melted
- 1/2 t. vanilla extract
- 1-1/2 c. fresh or frozen blueberries
- 1/2 t. grated lemon zest
- canola oil for frying
- syrup
Instructions
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 the 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 blueberries and lemon zest into the batter. If the batter seems too thick, thin it with 1 to 2 tablespoons (or more) of milk.
Heat a large skillet or griddle over medium heat and coat with a little canola oil. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
Serve with a little butter and syrup.