With impending rain, heat, and bugs, Vickie and I decided to go blueberry picking at 7am. We picked for about an hour, so when I got home around 8:30, JJ was still in bed. I was ready to dive into the berries, and thought I might lure JJ out of bed with some pancakes. I had already packed up all my cookbooks and didn't feel like looking up a recipe, so I just made one up. I wanted to make it something special, with a twist or two, so I added lemon zest and sour cream, and rather than have maple syrup (because we were out) I made a lemon blueberry sauce. These pancakes were fluffy and delicious, but the berries got so hot, when we bit into them the juice burned our mouths - be careful!
Sour Cream Blueberry Pancakes
1/4 c. light sour cream
1 c. milk (we have 1%)
1 tsp. vanilla extract
1 1/4 c. unbleached AP flour
2 tsp. baking powder
1/4 tsp. salt
zest of 1 lemon
2 tbsp. brown sugar
1 c. blueberries
1 tbsp. butter
1 tbsp. brown sugar
Juice of 1 lemon
1/2 c. blueberries
Preheat a griddle over medium heat.
In a mixing bowl, whisk together milk, sour cream, egg and vanilla.
In a separate bowl, whisk together flour, baking powder, salt, lemon zest and brown sugar.
Add wet ingredients to dry and fold together. Add in blueberries and fold again.
Butter or spray griddle, ladle pancake batter onto griddle about 1/4-1/3 c. at a time.
When pancakes bubble up, flip (about 5 minutes).
Cook for another 3 minutes or so, and plate.
This recipe makes about 8 pancakes.
Heat a saucepan over medium, add butter, melt. Add brown sugar, bring to a bubble.
Add lemon juice and blueberries, cover and simmer until a thick sauce develops, about 5-10 minutes.
Pour over pancakes, serve with whipped cream if desired.