Today is a special day. My daughter is performing in the Nutcracker at her school. In our house you cannot have a special day without having something special for breakfast! No, sir. So, this morning we made one of my favorite, favorite breakfasts- Blueberry Pancakes. Remember what I said a couple of posts ago about sour cream making cakes taste awesome? Well it works with pancakes too! These are the most melt in your mouth pancakes I have ever tried. The only tricky part with these is that they have to be well cooked on both sides or you will have excess batter around the blueberries so I cook them on a slightly lower heat so they won't burn and it works perfectly.
2 C. Flour
1/4 C. Sugar
4 tsp. Baking Powder
1/2 tsp Salt
2 Eggs
5 T. Butter, melted
1 1/2 C. Milk
1 C. Sour Cream
1 C. Blueberries
Mix together flour, sugar, baking powder and salt. In a separate bowl mix together the eggs, butter, milk and sour cream then add to the dry ingredients and whisk or mix with an electric mixer until batter is completely smooth. Fold in blueberries without overworking or you will have purple pancakes. Use a 1/2 C. measuring cup to measure onto a preheated griddle and cook well on each side. Serve with regular maple syrup.
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