Some mornings (particularly Sunday mornings), there is nothing better than a warm stack of pancakes. They are simple enough, filling (but not too filling), and almost impossible to mess up. This recipe is somewhat unique, in that the batter contains both sour cream and lemon zest – so they are full of flavor, but still light, as pancakes should be. I added blueberries to one batch and chocolate chips to another – both were delicious.
Blueberry Pancakes with Sour Cream and Lemon Zest
1/2 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Handful of blueberries
Pure maple syrup
1. In a medium bowl, sift together the flour, sugar, baking powder and salt.
2. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
3. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute blueberries on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned.
4. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
5. Serve with sliced butter and maple syrup.