blueberry pancakes

blueberry pancakes

Like me, my nephew Kyle loves anything made with blueberries, and he also loves breakfast for supper, a tradition we have perfected here in Oklahoma. There really isn’t any rule about when breakfast should be served. If we feel like having eggs and bacon for supper, we do it! Serve these pancakes topped with Hot Maple Syrup.
SERVES 4 TO 6

1¾ cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup milk
1 cup sour cream
¼ cup (½ stick) butter, melted
½ teaspoon vanilla extract
½ teaspoon lemon zest
1½ cups fresh or frozen blueberries

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, melted butter, and 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 lemon zest and blueberries into the batter.
Heat a large skillet over medium heat or use an electric skillet on a medium setting. Use cooking spray or pour in vegetable oil to lightly coat the surface of the skillet. For each pancake, pour about ¼ 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 a little milk (1 to 2 tablespoons). When bubbles begin to form and “pop” on the pancake’s surface (about 1 minute) and the outer edge looks done, flip it over and cook briefly (about 30 seconds) on the other side.