The arrival of hot weather means that fresh local fruit is available at your neighborhood ShopRite. One of my favorite year-round family traditions is making a big breakfast on weekends and once the warm weather hits I love to include fresh fruit.
These pancakes are a spin on my new favorite pancake recipe (courtesy of The Pioneer Woman). I added a few fresh ingredients to give them a summer flair. Sour cream may seem like an unusual pancake ingredient, but it produces a fluffy, moist pancake that provides a substantial base for lots of fresh blueberries. I love them smothered in real butter and topped with warm maple syrup.
My family enjoys these pancakes for breakfast… and dinner, too! The recipe is straightforward and I think they’ll become a family favorite.
Adapted from Edna Mae’s Sour Cream Pancakes
1 teaspoon vanilla extract
1 scant cup all-purpose flour (a little less than one full cup)
4 tablespoons sugar
2 teaspoons baking soda
1 teaspoon salt
1 cup sour cream
1 pint fresh blueberries, cleaned and stems removed
butter and warm syrup, for serving
In a medium bowl, whisk together eggs and vanilla, set aside.
In a separate large bowl, whisk together flour, baking soda, sugar and salt.
Add sour cream to the flour mixture. Stir until barely combined. Whisk egg mixture into the sour cream mixture.
Heat a griddle over medium-low heat. Drop batter by ladle fulls (about ¼ cup) onto the griddle. Immediately top the pancake with several blueberries. Cook on the first side until bubbles start to form on the surface, flip and cook the second side. Keep pancakes on a warm plate covered with foil until ready to serve. Serve with warm syrup and butter.
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