Lemon and sour cream pancakes with blueberries

Name: Easy blueberry pancakes with lemon and sour cream recipe
Yield: 8
Ingredients: 2 cups (260g) frozen blueberries (we used Woolworths Macro frozen blueberries); 1/2 cup (110g) caster sugar; Zest of 1 lemon, plus extra to serve; 1 1/3 cups (200g) self-raising flour, sifted; 1 tsp baking powder; 1/2 cup (125ml) milk; 2 eggs, lightly beaten; 1/2 cup (125g) sour cream, room temperature, plus extra to serve; 40g unsalted butter, melted and cooled, plus extra to brush

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by Helena Moursellas

Aug 02, 2021

Celebrate the weekend with these sweet lemon and blueberry pancakes.

2 cups (260g) frozen blueberries (we used Woolworths Macro frozen blueberries)
1/2 cup (110g) caster sugar
Zest of 1 lemon, plus extra to serve
1 1/3 cups (200g) self-raising flour, sifted
1 tsp baking powder
1/2 cup (125ml) milk
2 eggs, lightly beaten
1/2 cup (125g) sour cream, room temperature, plus extra to serve
40g unsalted butter, melted and cooled, plus extra to brush

Method

1.

Place blueberries, 1/3 cup (75g) sugar and half the lemon zest into a small saucepan over medium heat and cook for 2-3 minutes until the berries have softened. Set aside.
2.

In a large bowl combine flour, baking powder, remaining sugar and 1/2 tsp salt flakes. Make a well in the centre and add milk, eggs, sour cream, butter and remaining lemon zest and whisk until combined.
3.

Heat a non-stick frypan over medium- low heat and brush with extra butter. Add 1/4 cup pancake batter to frypan and cook for 2-3 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter.
4.

Serve pancakes topped with extra sour cream, blueberries and sprinkle with extra lemon zest to serve.