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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 Flour
1 cup Sour Cream
2 Tbsp Sugar
1 Tsp Baking Soda
1/2 tsp Salt
2 large Eggs
1 tsp Vanilla Extract
1 tsp Lemon zest
1 cup fresh Blueberries
2-3 Tbsp Butter
Syrup
In 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.
