Blueberry Sour Cream Vanilla Pancakes

Who doesn't love pancakes?  I could eat them morning, noon, and night.  These pancakes are light, fluffy, tender and delicious. The batter is made with rich buttermilk and sour cream with some vanilla extract.  Add flour, eggs, and other ingredients and mix.  I fry the pancakes in butter to get a nice crispy edge.  As the pancakes are cooking scatter some blueberries on top of the batter.  Flip and cook.  Delicious Blueberry pancakes are calling your name.

Blueberry Sour Cream Vanilla Pancakes


Ingredients:
2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup sour cream
1/2 teaspoon vanilla extract
3 tablespoon butter, melted and cooled
2 cups fresh blueberries
butter for cooking the pancakes

Directions:
1. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.  In another bowl, whisk buttermilk, eggs, sour cream, vanilla extract and melted butter together.  Make a well in the center of the flour mixture and pour in the buttermilk mixture; gently stir until just combined.  Batter should remain lumpy with a few streaks of flour.
2. Heat 1 tablespoon of butter in a nonstick skillet over medium heat.
3. Using 1/4 cup measuring cup, pour batter in skillet.  Cook until the edges are set, and bubbles on surface are beginning to break.  Sprinkle blueberries on the pancakes.  Cook until golden brown.
4. Using a wide spatula, flip the pancakes and continue to cook until second side is golden brown.  Serve pancakes immediately.  Repeat with remaining batter, add butter as needed.  Be sure to wipe the skillet with a paper towel between uses.
Makes 14 pancakes.

Fluffiest Blueberry Pancakes

Those were the best Blueberry Pancakes I have ever eaten.  That was the endorsement these pancakes received from the spouse.  The kids enjoyed them too.  Pancakes are a great option for any meal.  Quick, easy, versatile, and delicious.  I took advantage of making  blueberry pancakes  for dinner because blueberries are plentiful.

These pancakes took about 10 minutes to prepare and about 15 minutes to cook.  The were truly fluffy, delicious and loaded with blueberries. Cooking them in butter added a nice crunch to the edges.


Fluffiest Blueberry Pancakes
From Pinch of Yum
INGREDIENTS

3/4 cup milk
2 tablespoons white vinegar
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1+ cup fresh blueberries
more butter for the pan

INSTRUCTIONS

1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
2. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
3. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

4.Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain.

Serves 4

Blackberry Ricotta Pancakes

I had some ricotta cheese in the fridge and had picked up some fresh blackberries at Costco.  I was in the mood for some pancakes.  I thought Ricotta cheese and blackberries with a touch of lemon zest would make great pancakes.  I was right - these pancakes were delicious.  They were like eating a fluffy blackberry cheesecake in pancake form.  And the lemon zest, well what can I say but lemon zest always adds extra zing to food.  Deliciousness in every bite.

These pancakes make a perfect breakfast..  You'll start everyone's day with love.

Blackberry Ricotta Pancakes
Ingredients:
1 cup ricotta cheese drained if necessary
1 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
2 eggs, separated into yolk and whites
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
3/4 cup fresh blackberries, slighty smashed
Butter for the pan

Directions:
1. Whisk togethe flour, baking powder, sugar, and salt in a small mixing bowl.
2. Combine ricotta, milk, egg yolks, lemon zest, and vanilla in a larges mixing bowl.  Add the dry ingredients to the ricotta mixture until just combined.
3. Add the fresh blackberries to the mixture and stir until combined.
4. Beat eggs whites until stiff peakes form. Gently stir a small scoop of the egg whites into the pancake batter, then fold in the remaining egg whites with a spatula.
5. Heat a skillet over medium-high heat. Melt a small amount of butter in the pan, just enough to coat the skillet.  Using a 1/3-cup measure, scoop out the batter and pour onto the hot griddle.  Cook the pancakes for about 3 or 4 minutes, until the undersides are golden.  Flip and cook another 2 to 3 minutes.  Repeat with the remaining pancakes.

Makes 8 to 10 pancakes