Sour Cream Blueberry Pancakes
Good morning! I made you breakfast. Compliments of this five pound box of blueberries...
They're gone now. Every last round, little capsule of bliss. Do normal families eat five pounds of blueberries in one day?
You know what, don't answer that question. I already know that we're not a normal family. We're all quite crazed in fact.
But that's okay. I'm used to all the strange looks people gives us when we ride through town in the short bus. I'm used to the scowls I get for taking along my five younger siblings to the grocery store, as if for some reason it's a crime for kids to exist. I am not embarrassed when people get to know us and realize that we're as uncultivated as a bunch of savage barbarians. The truth is, they're all jealous! Why wouldn't they be? We get these pancakes for breakfast.
Blueberry Sour Cream Pancakes
3/4 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 egg white
1/2 cup sour cream
2 tablespoons lemon juice
1 cup cup milk (NOTE: I think I might have written the recipe down so just add a little milk at a time until they're the right consistency)
1/4 cup oil
Butter for frying
Blueberries
Get your pan heating on the stove on medium heat.
Mix together the flour, sugar, powder, soda, and salt.
In a separate bowl beat together the eggs, lemon juice, milk, oil, and sour cream.
Add the wet ingredients to the dry and stir just until blended.
Grease the pan with butter and put batter on by 1/4 cup, spreading it out slightly. Drop some blueberries on top of the pancake right away. Don't worry about pressing them in, the pancake will rise up around them. Once the little bubbles in the batter start popping, you can flip it. Cook it just until the other side is brown.
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