KYLEE COOKS
Fresh pancakes, studded with blueberries and with a hint of lemon, these Blueberry Pancakes are the best breakfast!
In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt.
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Beat the eggs lightly, then add the milk, sour cream, vanilla and half of the melted butter.
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Make a well in the dry ingredients, and add the wet ingredients to the bowl. Mix carefully. Finally, fold in the lemon zest and blueberries.
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Add the melted butter to a pan over medium heat. Add in the batter. Wait for bubbles to appear and check that the bottom of the pancakes are golden brown, then flip!
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