Sour Cream Blueberry Pancakes

Are you a breakfast person?  You probably know by now that I am!  I would eat breakfast foods for every meal if I could!  However, I married someone who rarely eats breakfast, and when he does, would prefer a bowl of Lucky Charms over pancakes, waffles, or even cinnamon rolls.  Thankfully, he has other redeeming qualities *wink*.

A couple weeks ago, Mike was in Boston for a week for work.  I took advantage of the time that he was gone to make a big batch of pancakes for dinner.  I doubled the recipe so I would have plenty of leftovers for breakfast (and maybe another dinner) that week.  I froze the leftover pancakes, and then when I was ready to eat them, I popped a couple into my toaster.  After 2 rounds in the toaster, the pancakes tasted like they were fresh off the griddle!

These pancakes are different than my typical pancake.  Usually I gravitate toward thick fluffy pancakes, but these pancakes are quite thin.  They have a very minimal amount of flour in them, and that creates a different texture than most of the pancakes I usually make.  The pancakes are quite light, and I found that I could eat more of these than my typical fluffy pancakes.

I added in a generous amount of blueberries, since I don't like my pancakes plain.  You could also add in a handful of chocolate chips, or just leave the pancakes plain.  However you make these, be sure to spread them with butter and top them with syrup!

Sour Cream Blueberry Pancakes

Makes 8 pancakes

Ingredients:
7 Tablespoons all-purpose flour
2 Tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1 cup sour cream
1 cup blueberries
butter, for frying and serving
syrup, for serving

1.  In a medium bowl, combine the flour, sugar, baking soda, and salt.

2.  In a small bowl, whisk together the eggs and vanilla.

3.  Add the sour cream to the dry mixture and stir until just barely combined.

4.  Whisk the egg mixture in until just combined.

5.  Gently fold in the blueberries.

6.  Heat a griddle over medium heat and coat with butter.

7.  Drop batter by 1/4 cup servings (I use a measuring cup) onto the hot griddle.

8.  Cook on the first side until bubbles begin to form in the batter and the edges start to brown.

9.  Carefully flip the pancakes to the other side and cook for another minute.  (Be careful flipping the pancakes, as they are quite thin!)

Serve pancakes hot, with butter and syrup.

Source: The Pioneer Woman