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Categories:
flour flour sugar baking powder baking soda kosher salt buttermilk sour cream eggs unsalted butter lemon zest vanilla vegetable oil fresh blueberries butter maple syrup
Viewed: 113 - Published at: 8 years agoIngredients
- 1 1/2 cups all-purpose flour
- 1/4 cup whole-wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups lowfat buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled
- 1 tablespoon finely grated lemon zest
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon vegetable oil
- 1 cup fresh blueberries
- Salted butter, for serving
- Pure maple syrup, for serving
Method
- Preheat the oven to 250 degrees F. Line a baking sheet with a wire rack.
- Whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt in a medium mixing bowl until combined.
- Whisk together the buttermilk, sour cream, eggs, melted butter, lemon zest and vanilla in another medium bowl or large liquid measuring cup until smooth.
- Pour the liquid ingredients into the dry and stir gently with a rubber spatula until just combined but still lumpy.
- Heat 1 teaspoon of vegetable oil in a heavy non-stick griddle over medium heat.
- Use a medium ladle to pour about 1/4 cup of batter onto the griddle.
- Repeat, making 3 more pancakes.
- Sprinkle a small handful of blueberries (about 7) onto the surface of each pancake.
- Cook until golden on the underside and large bubbles rise to the surface, 3 to 4 minutes.
- Flip each pancake and cook until the underside is golden, 3 to 4 minutes more.
- Transfer the pancakes to the lined baking sheet and keep warm in the oven.
- Repeat with the remaining batter.
- Serve warm with butter and maple syrup.
