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:
- Sift together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In another large bowl, whisk together the eggs. Then add milk, sour cream, half the melted butter, and vanilla. Whisk to combine.
- Make a well in the dry ingredients and pour egg mixture into the well.
- Whisk until just combined and then fold in blueberries and lemon zest.
- Heat a large griddle or skillet over medium heat and coat with some of the remaining melted butter.
- 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