Blueberry Pancakes

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 cups all purpose flour

3 Tbs granulated white sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 eggs

1 1/2 cups milk

1 cup sour cream

1/2 cup butter (melted, divided)

1 tsp vanilla extract

1 tsp lemon zest

6 oz fresh blueberries

Directions

In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs lightly, then add the milk, sour cream, vanilla and half of the melted butter.

Make a well in the dry ingredients, and add the wet ingredients to the bowl. Mix carefully – but do not over mix. A few flour streaks are okay.

Add the lemon zest and blueberries, and fold in gently.

Add the melted butter to a pan over medium high heat.

Add in the batter – I use 1/4-1/2 cup of batter.

Wait for the bubbles to appear and check that the bottom is golden brown, then flip.

Cook a further few minutes, then stack on a plate.

Devour.