sour cream pancakes with lemon blueberry sauce

sour cream pancakes with lemon blueberry sauce

I love pancakes, you might even say I’m a bit obsessed with them.  I’d stopped trying out new recipes for a while now – I felt that I had reached pancake perfection with my buttermilk pancakes.  Then today I had some left over sour cream in my fridge and wondered what it would be like in pancake batter.  Turns out it’s pretty darn good.  I think these actually came out thicker and more fluffy than my others, but somehow they’re super dense at the same time. It’s really a perfect combination.  They are paired up with this sweet and tart lemon blueberry sauce, it’s a bit lighter than syrup and the combination is oh so good.  They’re perfect brunch fare or great for a lazy weekend breakfast.

Ingredients

  • lemon juice - 2 tbsp, fresh
  • cornstarch - 2 tsp
  • blueberries - 2 cups fresh, or frozen
  • lemon zest - 2 tsp
  • sugar - 3 tbsp
  • water - 1/2 cup
  • butter - 1 tbsp
  • flour - 1 cup
  • sugar - 2 tbsp
  • baking soda - 1 tsp
  • baking powder - 2 tsp
  • salt - 1/2 tsp
  • sour cream - 1 cup
  • milk - 1/4 cup
  • egg - 1, large
  • vanilla extract - 1 tsp
  • lemon zest - 1 tsp
  • butter - 2 tbsp, melted
Read the whole recipe on comfortable food