Ok, I need your help with something.... do you find it annoying when people claim a recipe to be "the best"? I mean, is it ok to assume that they've tried every recipe in the world in order to proclaim that one to be the best? I admit I've used the term "the best" before, but I've since realized that it seems a bit presumptuous to do so. After all, I can't claim to have tried every possible Chocolate Chip Cookie in the world (although I think I've come close to it!). And frankly, people do have different taste; some like their brownies fudgy while some like theirs cakey. Some like crispy cookies while others prefer chewy. Some prefer Semi Sweet Chocolate, others prefer dark chocolate...
So after this life-changing epiphany, I've decided a more appropriate term for me to use is "My Favorite" and this Lemon Blueberry Pancake Recipe is just that - my favorite!
Moist, fluffy and bursting with fresh lemon and blueberry flavor. They're also easy to make; no whipping and folding in egg whites involved. So easy in fact, you could make them in your sleep! But don't do that, after all, who wouldn't want to wake up to this delicious stack of lemon blueberry deliciousness?
My Favorite Meyer Lemon Blueberry Pancakes
Makes serves 4-6
1 3/4 cups all purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk
1 cup sour cream
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries, rinsed and dried
3/4 teaspoon fresh meyer lemon zest (or regular lemon zest)
In a large bowl, whisk together all dry ingredients until well combined.
In a separate bowl, whisk together the wet ingredients (egg, sour cream, milk, melted butter, vanilla extract) until well combined.
Make a well in the center of the dry ingredients. Pour in the wet ingredients then whisk until just combined (some lumps are ok). Do not overmix. Gently fold in the lemon zest with a rubber spatula.
Heat your griddle pan or skillet and spray with non-stick spray. Pour batter onto griddle to desired size and sprinkle on some of the blueberries. The pancakes are ready to flip when bubbles form on the edges of the pancake look dry.
Flip and cook until done. Tip: I like to adjust the flame while I'm making pancakes to ensure the pan doesn't get too hot. This prevents the outside of your pancakes from getting too dark while the inside is still raw.
Serve warm with butter and syrup.