We love breakfast for dinner. I like making breakfast for dinner because it is generally a quick easy meal. With the heat index on the rise a short time having the stove on makes me much happier the rest of the evening.
We are still living on limited resources this month so I had sour cream, fresh blueberries (glad they are in season here) and lemon juice in my fridge. All the other ingredients are things I buy on sale and keep well stocked in my pantry for months like these.
I love my pantry! It is what is keeping us from eating spaghetti and marinara all month-long. I try to buy only what is on sale and keep a 6-8 week supply of whatever I may need on hand. Sales generally occur on items every 6-8 weeks so I can keep on the sale cycles. Soon I will need to make a post about what I keep stocked in my pantry.
This is based on Trisha Yearwood’s Blueberry Pancake Recipe from Foodnetwork.com
You will notice that the recipe calls for blueberries and my picture above does not show blueberry pancakes. I do not like blueberries in my pancakes so I made mine first before adding the blueberries which I did for the rest of the family. They were delicious plain too!
- 1 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk, plus more if needed
- 1 cup sour cream
- 1 stick butter, melted
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/2 teaspoon lemon juice
- 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 milk, sour cream, half the melted butter and the vanilla, to the eggs, 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 into the batter.
- Heat a large skillet or griddle 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.