Trisha Yearwood’s Blueberry Pancakes are the perfect blueberry pancake to make for breakfast or brunch. I actually made pancakes for dinner, and that is ok too. I won’t tell anyone you made pancakes for dinner. The pancakes have a hint of lemon in them and they’re light and fluffy. I don’t usually make pancakes from scratch, I’ll cheat and use a box mix. The first pancake is always the hardest to flip, but after one flip you’ll be flipping the pancakes like a charm. That is usually the way it goes with crapes too. Or for me anyway.
I was finally able to go and buy some plants today. During the whole entire my Mom and I were shopping for plants it didn’t rain at all. It was windy, but go figure right when I got home it started to rain. I’m not planting much this year. A couple tomato plants, basil, and I’m going to give watermelon a try again. I’m going to plant half of the garden with perenials so eventually I don’t even have to plant. Flowers rule.
Trisha Yearwood’s Blueberry Pancakes
- 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
- Sift the 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 from Food Network