Friday, July 15, 2016

Good morning, everyone!  Happy Friday!  I’ve been really excited about sharing this recipe with you.  Remember, I warned you about baking my way through a bunch of blueberries…  I didn’t want to bombard you with blueberry posts, so I waited…. and here it is!  These blueberry pancakes definitely go down as one of the best things I ever ate.  You have to try them!  Soon! 🙂  I hope your weekend is fabulous!!

Trisha Yearwood’s Blueberry Pancakes

Ingredients:

1-3/4 cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup milk, plus more if needed

1 cup sour cream

1 stick butter, melted

1/2 teaspoon vanilla extract

1-1/2 cups fresh or frozen blueberries

1/2 teaspoon lemon zest

Instructions:

Sift 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 melted butter and the 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 melted butter.  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.

(Recipe Source:  Food Network)

*Note:  I used 1/4 teaspoon lemon extract in place of zest.  I added an extra tablespoon of sugar to my pancake batter, making it 3 tablespoons.  Enjoy!

♥Tawnya