Blueberry Sour Cream Pancakes

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries, fresh

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 3 tbsp Granulated sugar
  • 1/2 tsp Salt

• Dairy

  • 5 tbsp Butter, unsalted
  • 1 1/4 cups Milk
  • 1 cup Sour cream

Found on cookingclassy.com

Ingredients

• 2 cups (283g) all-purpose flour
• 3 Tbsp (42g) granulated sugar
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups (295 ml) milk (anything but skim)
• 1 cup (8oz) sour cream
• 2 large eggs
• 5 Tbsp (2.5 oz) unsalted butter, melted, plus more cold butter for griddle
• 1 1/2 cups (8 oz) fresh blueberries

Directions

• Preheat an electric griddle to 400 degrees (a non-stick skillet set over medium heat will also work).
• In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt 20 seconds, then create a well in center of mixture. In a separate medium mixing bowl whisk together milk, sour cream and eggs until well blended (melt butter at this point, if you havent already).
• Pour sour cream mixture into flour mixture and whisk just until about 3/4 of the way combined (there should still be large lumps and some flour streaks). Immediately pour in blueberries and melted butter and fold just to evenly distribute, about 5 times. Butter griddle (only butter spot youll be adding batter because the butter will burn quickly if you dont immediately drop batter after buttering) then pour a heaping 1/3 cup batter onto griddle. Allow to cook until bottom is golden brown then flip and cook opposite side until golden brown. Repeat with remaining batter. Serve immediately with maple syrup.
• Recipe source: adapted slightly from Taste of Home