I woke up this morning to a blizzard! Blizzard Jonas to be exact. Now yes, I knew this was coming, it wasn’t a surprise. But, these days how many times are the weather forecast 100% true? Needless to say, I was inspired to make something really yummy and comforting in this weather. Enter…the homemade blueberry pancake!
A couple of months ago my husband and I went to a restaurant in LA and had the most amazing blueberry pancakes! They were fluffy, buttery, and had the perfect hint of lemon. I’ve never made a homemade pancake but I figured I could try and recreate that experience this morning. Let’s get started!
Mix your dry ingredients first. Sift together 1 1/4 cups flour, 1/2 teaspoon salt, 1 tablespoon baking powder, and 1 1/2 teaspoons sugar. Set your dry ingredients aside. In a separate bowl, whisk 1 egg, 1 cup of milk, 1 tablespoon of melted butter, 1/4 teaspoon of vanilla, 1/4 cup of sour cream, and 1/2 teaspoon lemon zest. Now combine your wet and dry ingredients. Finally, add in 1/2 cup of fresh blueberries. And, if you’re semi grossed out by the sour cream…don’t be! It makes the pancakes light and fluffy.
You’re stomach is about to be so happy! Add a sliver of butter in your pan or griddle along with a tablespoon of oil and get your pan nice and hot. Add your desired amount of mix into the pan and be sure the mix is evenly distributed. You don’t want any uncooked dough spots. Cook for about 2 minutes and flip for a golden brown pancake. Repeat on the other side, remove from the pan, plate up, and lather that thing in syrup. OMG my first bite, so yummy! Blueberry explosion in your mouth!! Hope you enjoy, me and hubby sure did.
- 1¼ cup flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1½ teaspoons sugar
- 1 egg
- 1 cup milk
- 1 tablespoon butter
- ¼ teaspoon vanilla
- ¼ cup sour cream
- ½ teaspoon lemon zest
- ½ cup blueberries
- Mix all dry ingredients in a large bowl and set aside
- Mix all wet ingredients in a medium bowl
- Add mixed wet ingredients to dry and mix well
- Fold in blueberries
- Heat a lightly oiled and buttered pan and scoop out about ¼ cup for each pancake
- Brown on both sides and serve