This 15 minute sour cream pancake recipe is a delicious and easy breakfast treat.
Blueberries, Eggs, Milk, Sour Cream, Sugar, Flour, Butter
Toss the blueberries, lemon zest, sugar, and water together in a medium-sized saucepan and bring to a boil.
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Whisk the flour, sugar, baking soda, baking powder, and salt In a large bowl.
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In a separate bowl, whisk the wet ingredients.
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Use a ¼ cup measuring cup to cook the pancake batter onto the buttered skillet.
Flip over and cook the other side for about 1 minute.
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Remove the egg and sour cream from the fridge first to allow them to come to room temperature before mixing.
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Baking powder and soda help to make the pancakes light and fluffy.
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The blueberry sauce is best made with fresh berries.