a couple of weeks ago, my boss came to work with leftover blueberry pancakes for lunch. cue the brown bag envy. I couldn't remember the last time I made pancakes from scratch. sure, I'd whipped up some pancakes using a mix or bisquick, but they definitely didn't have fresh bluberries in them.
so I searched for the tastiest blueberry pancake recipe and started our saturday morning out just right with fresh coffee and blueberry pancakes. I love the warm softness of the bluberries bursting inside of the pancakes, all smothered with sweet syrup on top. this recipe has a great texture and isn't too sweet. if you like sweeter batter, you could double the sugar since it only calls for two tablespoons.
-1 3/4 cups all-purpose flour
-2 tablespoons sugar
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-2 large eggs
-1 cup milk, plus more if needed
-1 cup sour cream
-1 stick butter, melted
-1/2 teaspoon vanilla extract
-1 1/2 cups fresh or frozen blueberries
-1/2 teaspoon lemon zest
1. sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.
2. in a separate large bowl, lightly whisk the eggs. add the milk, sour cream, half the melted butter and the vanilla, whisking to blend.
3. 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.
4. heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. 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.
if the batter seems too thick, thin it with 1 to 2 tablespoons milk. 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.
recipe from trisha yearwood