It’s blueberry season and the fat, delicious, berries are a treat on their own. Adding the juicy gems to pancakes makes a special summer breakfast or brunch. I found this excellent recipe on the Food Network, and the addition of a little lemon zest gives it a fresh, summer-y, taste that is not too overpowering. These pancakes won rave reviews from my family and it’s a new addition to our family favorites list.
Enjoy!
Blueberry Pancakes from Trisha Yearwood: Food Network
4-6 servings Level: easy
Ingredients
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream (I substituted plain yogurt)
1 stick butter, melted (use only half in recipe, the rest is for the skillet – I didn’t use all of it)
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon lemon zest
Directions
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.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010