Blueberry Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
- 1/4 cup sour cream
- 2 cups buttermilk
- 1 teaspoon vegetable oil
- 2 cups all purpose flour
- 2 tablespoon sugar
- 3 tablespoon unsalted butter melted and cooled slightly
- Carbohydrate 252.159286873698 g
- Cholesterol 385.100416699231 mg
- Fat 145.305580481883 g
- Fiber 10.2707940961306 g
- Protein 56.3970535338657 g
- Saturated Fat 88.5600572536274 g
- Serving Size 1 1 recipe (1434g)
- Sodium 8516.53227243075 mg
- Sugar 241.888492777568 g
- Trans Fat 10.5078716604669 g
- Calories 2523 calories
Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.
