My neighbor has some amazing blueberry bushes growing in her garden so she let me fill up a mason jar with them. I decided to bring them into work and make some pancakes for the team. The results were phenomenal.
Cast Iron Blueberry Pancakes
1 ¾ C all-purpose flour
2 Tbsp sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
1 C milk, plus more if needed
1 C sour cream
1 stick butter, melted
½ tsp vanilla extract
1 ½ C fresh or frozen blueberries
½ tsp lemon zest
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.
- In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend.
- Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
- Heat your FINEX skillet over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and “pop” on the pancake’s surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.