Once again I am honoring my good friends of the Summer.... Blueberries!!!
This time I will be sharing with you one of my all time favorite pancake recipes....Sour Cream Pancakes with Blueberries - deeeeeelish! The pancakes are light and fluffy and FULL of flavor. The sour cream really does wonders to the batter....it's like the secret ingredient to the batter. :-)
The beauty of this recipe is that you can easy switch up the blueberries for other berries or fruit or just make the pancakes plain without any extra add-ins.
Blueberry Sour Cream Pancakes
(recipe from Ree Drummond's cookbook, The Pioneer Woman Cooks)
*makes twelve 4" pancakes*
1 cup sour cream
7 Tbsp flour (yes, only 7 Tbsp's!!)
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla extract
1 cup blueberries - fresh or frozen
Butter and Maple Syrup
1. In a medium bowl scoop in sour cream then add in flour, sugar, baking soda and salt....
....Mix to combine - very gently. Stop short of mixing the batter together completely....you want the pancakes to have some interesting texture.
2. Beat the eggs in a separate bowl...
....then add the vanilla extract...
...and stir to combine.
3. Pour egg/vanilla extract mixture into the sour cream/flour mixture...
...Once again gently mix just until combined. A little white and yellow swirling is great!
4. Fold in blueberries....
5. Heat up iron skillet or griddle over medium-low heat with a pat of butter or cooking spray (I prefer butter in this case for the yummy flavor). You want the skillet to get nice and hot before you pour the batter into the pan....about a 1/4 cup at a time. Cook for 1 - 1 1/2 minutes, then flip the pancakes over. Cook for another 45 seconds....
.....then remove to plate and embellish with butter and warm maple syrup....
....Continue with remaining batter - adding butter to skillet when needed before adding in more pancake batter. Be careful not to burn the butter!!
Happy Blueberry Sour Cream Pancakes Making!
This post has been linked to...
Mommy's Kitchen - Pot Luck Sunday