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.
Whisk the flour, sugar, baking soda, baking powder, and salt In a large bowl.
In a separate bowl, whisk the wet ingredients.
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.
Remove the egg and sour cream from the fridge first to allow them to come to room temperature before mixing.
Baking powder and soda help to make the pancakes light and fluffy.
The blueberry sauce is best made with fresh berries.