Ma shared that these beauties via Trisha Yearwood were wonderful – and they are! Easy to whip up and fabulous – enjoy!
1 3/4 c. flour AND 2 T. sugar AND 1 t. baking powder
1/2 t. EACH baking soda AND salt
1 c. EACH whole milk AND sour cream
1/4 c. butter, melted AND 1 t. vanilla
1 1/2 c. blueberries AND 1/2 t. lemon zest
In a large bowl, whisk together the 5 dry ingredients and in a separate medium bowl, give the eggs a light beating, then whisk in the milk, sour cream, melted butter and vanilla. Make a well in the dry bowl, add in the wet mix and whisk to combine well. At this point if you feel the batter is too thick, whisk in another quarter cup or so of milk.
Fold in the blueberries and lemon zest and heat up your skillet. Cook the pancakes – in butter – as you would, and love love love your breakfast!