Blueberry Pancakes
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 cup
Wheat Flour (whole-)2 tbsps
Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt2 cups
Lowfat Buttermilk1 cup
Sour Cream2 large
Egg1 tbsp
Lemon Zest (finely grated)1.5 tsps
Pure Vanilla Extract1 tbsp
Vegetable Oil1 cup
Blueberry (fresh)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 250 degrees F
3
Line a baking sheet with a wire rack
4
Whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt in a medium mixing bowl until combined
5
Whisk together the buttermilk, sour cream, eggs, melted butter, lemon zest and vanilla in another medium bowl or large liquid measuring cup until smooth
6
Pour the liquid ingredients into the dry and stir gently with a rubber spatula until just combined but still lumpy
7
Heat 1 teaspoon of vegetable oil in a heavy non-stick griddle over medium heat
8
Use a medium ladle to pour about 1/4 cup of batter onto the griddle
9
Repeat, making 3 more pancakes
10
Sprinkle a small handful of blueberries (about 7) onto the surface of each pancake
11
Cook until golden on the underside and large bubbles rise to the surface, 3 to 4 minutes
12
Flip each pancake and cook until the underside is golden, 3 to 4 minutes more
13
Transfer the pancakes to the lined baking sheet and keep warm in the oven
14
Repeat with the remaining batter
15
Serve warm with butter and maple syrup