Blueberry Pancakes

What you need:

    • 1 3/4 cups all-purpose flour
    • 2 Tbsp. sugar
    • 1 tsp. baking powder
    • 1/2 tsp. vanilla extract
    • 1 1/2 cups fresh or frozen blueberries (I used the small frozen ones)
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 2 large eggs
    • 1 cup milk, plus some, if needed
    • 1 cup sour cream
    • 1 stick butter, melted
    • 1/2 tsp. lemon zest

Directions:

    1. Sift together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
    2. In another large bowl, whisk together the eggs. Then add milk, sour cream, half the melted butter, and vanilla. Whisk to combine.
    3. Make a well in the dry ingredients and pour egg mixture into the well.
    4. Whisk until just combined and then fold in blueberries and lemon zest.
    5. Heat a large griddle or skillet over medium heat and coat with some of the remaining melted butter.
    6. Pour 1/4 cup of batter per pancake and let bubble on top before flipping to cook on the other side. Remove when both sides are golden brown.

Recipe from Food Network/Trisha Yearwood

Posted on Fantastical Sharing of Recipes