Submitted by Liz Barbour of the Creative Feast (original recipe by Ina Garten)
The following pancake recipe is a personal favorite at my house. They have wonderful flavor, and the best part is that they’re quick and easy – even the kids can make them! The sour cream (or plain Greek yogurt if you prefer) makes the pancakes thick and soft and the lemon zest adds a refreshing zip to the dish. (Note: The original recipe calls for bananas rather than blueberries, but together the two fruits would be delicious.)
INGREDIENTS
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- ½ cup sour cream (plain Greek yogurt is a suitable substitute)
- ¾ cup plus 1 tablespoon milk
- 2 extra large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- Unsalted butter
- Blueberries (as many as desired)
- Maple syrup
DIRECTIONS
- In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
- Melt one tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute blueberries as desired on each pancake. Cook for two to three minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned.
- Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with butter and fresh maple syrup.