Ingredients Jump to Instructions ↓

  1. 1 3/4 cups flour

  2. 2 tablespoons sugar

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon ground nutmeg

  7. 2 large eggs

  8. 1 cup milk

  9. 1 cup sour cream

  10. 1/4 cup melted butter or vegetable oil, plus extra oil for the pan

  11. 1/2 teaspoon vanilla extract

  12. 1/2 teaspoon finely grated lemon zest

  13. 1 1/2 cups fresh blueberries, rinsed

Instructions Jump to Ingredients ↑

  1. Place a sifter or sieve in a large mixing bowl and measure the flour, sugar, baking powder, baking soda, salt, and nutmeg into it. Sift the ingredients into the bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, melted butter (or oil), and vanilla extract and whisk to blend. Make a well in the dry ingredients and pour the liquid mixture into it. Vigorously whisk the ingredients just until blended (about 10 seconds). Add the lemon zest and the blueberries and gently fold them into the batter with a rubber spatula. Heat a large, heavy skillet over medium heat for 3 to 4 minutes. Then pour in enough cooking oil to coat the surface. Using a pot holder to grasp the pan handle with both hands, gently swirl the skillet around to evenly distribute the oil. For each pancake, ladle about 1/4 cup of batter onto the hot skillet. You should be able to cook 3 or 4 pancakes at a time. Cook the pancakes for about 1 1/4 to 1 1/2 minutes on the first side. Then flip and cook them about half as long, until the second side is golden brown. Serve the pancakes at once, preferably on warm plates. Top with butter and maple syrup or homemade blueberry syrup. Makes about 12 pancakes.


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