Back Blueberry Pancakes
- 1 3/4 C All Purpose Flour
- 2 Tbsp Sugar
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Large Eggs
- 1 Cup Milk, Plus more if needed
- 1 Cup Sour Cream
- 1/4 C plus 2 Tbsp Fresh Blood Orange Olive Oil
- 1/2 Tsp Vanilla Extract
- 1 1/2 C Fresh Blueberries
- 1/2 Tsp Lemon Zest
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 olive oil 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 blueberries and lemon zest into the batter.
Heat a large skillet or griddle over medium heat and coat with some of the remaining olive oil. 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.
Top with Your favorite syrup and blueberries
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