Today we are taking a family day – no church, no lunch with friends, no commitments or obligations, just family time (and a blog). To celebrate our morning, we made blueberry sour cream pancakes. These pancakes are some of the best I have ever had. We adapted the recipe from Ina Garten’s Banana Sour Cream Pancakes recipe. These pancakes are fluffy and delicious. For some, they may be too thick. We like to thin them out with more milk to our preferred consistency. Experiment!
- 1 1/2 cups flour
- 3 T sugar
- 2 t baking powder
- 1 1/2 t kosher salt
- 1/2 c sour cream
- 3/4 c milk (we usually use 1 c)
- 2 eggs
- 1 t pure vanilla extract
- 1 t grated lemon zest (or 1/8 tsp lemon juice)
- 1/4 stick unsalted butter
- 1/2 cup blueberries (frozen or fresh, if fresh sauté until ready to burst)
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest (or juice). Add the wet ingredients to the dry ones, mixing only until combined; fold blueberries into mixture.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with fresh blueberries, butter and maple syrup. And, enjoy!