Lemon Blueberry Pancakes
By: max
Light and fluffy pancakes bursting with fresh blueberries and bright lemon flavor.
1. 2 cups of of all-purpose flour
2. 1/4 cup of of granulated sugar
3. 2 teaspoons of of baking powder
4. 1/2 teaspoon of of baking soda
5. 1/4 teaspoon of of salt
6. 1 3/4 cups of of milk
7. 1/4 cup of of sour cream
8. 2 large of eggs
9. for cooking of butter
10. 1 teaspoon of pure of vanilla extract
11. 2 tablespoons of freshly grated of lemon zest
12. 2 tablespoons of fresh of lemon juice
13. 1 1/2 cups of fresh of blueberries
14. for serving of maple syrup
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together milk, sour cream, eggs, melted butter, vanilla extract, lemon zest, and lemon juice.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. Some lumps are okay.
4. Gently fold in 1 cup of blueberries, being careful not to crush them.
5. Let the batter rest for 5 minutes while you heat a non-stick skillet or griddle over medium heat.
6. Lightly butter the cooking surface.
7. For each pancake, pour about 1/4 cup of batter onto the hot surface.
8. Press a few additional blueberries onto the top of each pancake.
9. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
10. Flip and cook until the second side is golden brown, about 1-2 minutes more.
11. Keep pancakes warm in a 200°F oven while cooking the remaining batter.
12. Serve warm with maple syrup and additional fresh blueberries if desired.