Celebrate National Blueberry Pancakes Day on January 28 with this Food Network recipe, perfect for any day. Makes 4 to 6servings.
In a large bowl, sift together 1 3/4 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2teaspoon salt. In another bowl, whisk 2 eggs, then add 1 cup milk, 1 cup sour cream, 1/2 stick melted butter, and 1/2 teaspoon vanilla.
Create a well in the dry ingredients, pour in the egg mixture, and whisk until just combined. Fold in 1 1/2 cups blueberries and 1/2 teaspoon lemon zest.
Heat a large skillet or griddle over medium heat and coat it with melted butter. Pour approximately 1/4 cup of batter into theskillet for each pancake. If the batter is too thick, thin it with 1 to 2 tablespoons of milk. When bubbles form and pop on the topof the pancakes and the outer edges look cooked, flip the pancakes and cook for about 1 minute on the other side.