| 1.75 |
all-purpose flour
|
|
| 2.00 |
sugar
|
|
| 1.00 |
baking powder
|
|
| 0.50 |
vanilla extract
|
|
| 1.50 |
fresh or frozen blueberries
|
|
| 0.50 |
baking soda
|
|
| 0.50 |
salt
|
|
| 2.00 |
large eggs
|
|
| 1.00 |
milk
|
|
| 1.00 |
source cream
|
|
| 1.00 | stick |
butter, melted
|
| 0.50 |
lemon zest
|
|
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter. Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and 'pop' on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side. |