Pancakes Recipes

How to make Sour Cream Pancakes


2 cups frozen blueberries or fresh
3 tablespoons water ( apple juice optional)
1 teaspoon vanilla extra ( vanilla bean)
1 lemon zest
1/4 cup sugar
2 teaspoons lemon juice

Combine 1 cup of the blueberries, water or apple juice, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, add vanilla extra lemon zest and stir.
Serve warm.


1 cups all-purpose flour
2 tablespoons sour cream
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 ½ cups milk or buttermilk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

* In a large mixing bowl, sift together flour, sugar baking powder, and salt.
* Whisk in milk, eggs, sour cream and melted butter just until combined.
* Preheat a flat griddle over medium-high heat.
* Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
* Cook other side until golden brown. Serve hot with syrup or Compote

Original of the video here

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Video Transcription

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