Sunday, March 25, 2012

Lemon-Scented Blueberry Sour Cream Pancakes (adapted from The Pioneer Woman Cooks)These are the lightest, most spongey pancakes ever. Don’t be surprised if you can eat an entire stack in one sitting. 7 Tbsp Flour1 cup Sour Cream2 Tbsp Sugar1 Tsp Baking Soda1/2 tsp Salt2 large Eggs1 tsp Vanilla Extract1 tsp Lemon zest1 cup fresh Blueberries¬†2-3 Tbsp ButterSyrupIn a bowl add sour cream. Sift in all dry ingredients and mix together well. In a separate bowl, whisk eggs and vanilla extract for 1-2 minutes. Pour egg mixture into the pancake batter and stir together until incorporated. Add lemon zest and mix in. Heat griddle over medium heat for a few minutes until hot. Grease with butter. Using a ladle, pour batter onto griddle and sprinkle pancakes with fresh blueberries. Cook each side of the pancake for 1-2 minutes or until golden brown. Remove from griddle and serve immediately with butter and syrup.

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