blueberry pancake

Natasha Kravchuk presents sour cream blueberry pancakes as a homemade breakfast preparation. Her version combines blueberries with milk, sour cream, eggs and melted unsalted butter.

Flour, granulated sugar, baking powder, baking soda and salt are whisked together. Milk, sour cream, eggs, melted butter and pure vanilla are whisked in a separate bowl.

The dry ingredients are poured over the same wet mixture and folded just until smooth, then the blueberries are folded in. The author describes a fluffy pancake with juicy berries.

This selection uses the author’s preferred extra-light olive oil for the nonstick pan. Portions of the same batter cook on both sides until golden and fluffy, with the heat reduced if they brown too quickly.

The finished pancakes are offered warm with the further blueberries named for topping. Yogurt substitutions, raspberries, syrups, honey butter and preserves remain separate choices.