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Few things are more American to me than (not apple pie) Blueberry Pancakes. My mouth waters as I smell a batch of these pancakes cooking. Simple little touches made a huge difference to the end product. The lemon zest is key, and the addition of sour cream gave them a lovely tang. Anyway – I’m sure you know how to make pancakes, but here’s a nice recipe to really knock them out of the park!
- 1 3/4 cups flour
- 2 Tbs sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup milk plus more if needed
- 1 cup sour cream
- 1 stick butter melted
- 1/2 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/2 tsp lemon zest
- 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, half the 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.
- 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.