Sour Cream Pancakes

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Lemon zest Medium Brush Stroke Cornstarch Medium Brush Stroke Butter Medium Brush Stroke Milk Medium Brush Stroke Flour Medium Brush Stroke Lemon juice Medium Brush Stroke Blueberries Medium Brush Stroke Sugar Sour cream Baking powder Melted butter Salt Vanilla extract Water Salt Egg Baking soda Get Ingredients

How to make

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Wash the blueberries in a bowl of cold water to remove any debris and dirt.

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Mix the lemon juice and cornstarch In a small glass or bowl using a fork until creamy, then set aside.

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Toss the blueberries, lemon zest, sugar, and water together in a medium-sized saucepan. Place the pan over high heat and bring to a boil.

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Reduce heat to low, stir in the lemon juice/cornstarch mixture and butter, then simmer and stir until the sauce thickens slightly. Remove from heat and cover, then set aside.

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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 of sour cream, milk, egg, vanilla, lemon zest, and melted butter together.

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Combine the wet ingredients into the flour mixture until combined.

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Place a large, nonstick skillet over medium-low heat and brush with butter. When the skillet is hot, use a ¼ cup measuring cup to drop the pancake batter onto the skillet.

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Cook pancakes until bubbles appear on the surface and the bottom is golden brown, then flip over and cook the other side for about 1 minute.

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Serve the sour cream pancakes with a drizzle of maple syrup and topped with several spoonfuls of the blueberry sauce, and enjoy.

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Cooking Tips

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www.comfortablefood.com

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Sour Cream Pancakes

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