Valentine's Day is right around the corner... and what's more special than breakfast in bed?? Start the day with your honey the right way by making them these delicious blueberry sour cream pancakes... or end it. Either way, this is a treat you don't want to miss!
Blueberry Sour Cream Pancakes
Recipe by Chef Laurence Agnew
1 1/2 cups blueberries
2 tablespoons sugar
4 cups all-purpose flour
5 teaspoons baking soda
2 1/2 teaspoons salt
4 eggs
1 1/2 cups sour cream
1/3 cup unsalted butter, melted and cooled
2 3/4 cups milk
Sift the sugar, flour, baking soda and salt into a large mixing bowl.
In a medium mixing bowl, beat the eggs with a wire whisk or electric beater until foamy. Add the sour cream, melted butter and milk. Beat briefly to combine ingredients.
Gently fold the egg mixture into the flour mixture, being careful not to overmix. It's okay if there are a few little lumps in the batter. You don't want to mix too vigorously or your pancakes will be tough. You can cover the batter and refrigerate tit for a few hours, or use it right away.
Preheat a griddle. It should be hot enough for drop of water bounce on it. Lightly grease the griddle with a little butter and form pancakes on the griddle. Don't flip the pancakes until several bubbles pop on the top surface. Flip them once, using a spatula, and cook until golden brown on both sides. Don't press down on the pancakes with your spatula or they'll lose some of their light texture, and don't overcook them or you'll have a great thing turn into a bad thing.
VOILA! Enjoy all you lovers out there.
"eat, drink and be merry"
