- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: 8 - 10 pancakes
I love pancakes, you might even say I'm a bit obsessed with them. I'd stopped trying out new recipes for a while now - I felt that I had reached pancake perfection with my The Best Buttermilk Pancakes. Then today I had some leftover sour cream in my fridge and wondered what it would be like in pancake batter. Turns out it's pretty darn good.
I think these actually came out thicker and more fluffy than my other recipe, but somehow they're super dense at the same time. It's really a perfect combination. They are paired up with this sweet and tart lemon blueberry sauce, it's a bit lighter than syrup and the combination is oh so good. They're perfect brunch fare or great for a lazy weekend breakfast.
here are a couple more delicious breakfast options:
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Ingredients
- for the blueberry sauce:
- lemon juice - 2 tbsp, fresh
- cornstarch - 2 tsp
- blueberries - 2 cups fresh, or frozen
- lemon zest - 2 tsp
- sugar - 3 tbsp
- water - 1/2 cup
- butter - 1 tbsp
- for the pancakes:
- flour - 1 cup
- sugar - 2 tbsp
- baking soda - 1 tsp
- baking powder - 2 tsp
- salt - 1/2 tsp
- sour cream - 1 cup
- milk - 1/4 cup
- egg - 1, large
- vanilla extract - 1 tsp
- lemon zest - 1 tsp
- butter - 2 tbsp, melted
how to
to make the blueberry sauce:
- In a small glass or bowl, use a fork to mix the lemon juice and cornstarch together until creamy then set aside.
- 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.
- 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.
to make the pancakes:
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
- In a separate bowl, whisk the sour cream, milk, egg, vanilla, lemon zest and melted butter together, then mix this into the flour mixture until combined.
- Place a large, nonstick skillet over medium heat and brush with butter. When the skillet is hot, use a 1/4 cup measuring cup to drop the pancake batter onto the skillet.
- Cook until bubbles appear on surface and the bottom is golden brown then flip over and cook the other side for about 1 minute - place the cooked pancakes in a warm oven to keep warm. Continue to lightly butter the skillet before cooking the next pancake.
- Top with several spoonfuls of the blueberry sauce before serving.
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