It'd be a shame to let blueberry season pass without serving up at least one delectable fruit-filled breakfast, so here's our favorite recipe for blueberry pancakes along with some tips to help your young short-order cook griddle them to perfection. Just remember, hot pancakes wait for no one. So have everything else (juice, milk, softened butter, and syrup) ready to go so you can enjoy them right out of the skillet.
If blueberries aren't in season, you can still enjoy these delicious flatcakes by substituting frozen blueberries.
Place a sifter or sieve in a large mixing bowl and measure the flour, sugar, baking powder, baking soda, salt, and nutmeg into it. Sift the ingredients into the bowl.
In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, melted butter (or oil), and vanilla extract and whisk to blend.
Make a well in the dry ingredients and pour the liquid mixture into it. Vigorously whisk the ingredients just until blended (about 10 seconds).
Add the lemon zest and the blueberries and gently fold them into the batter with a rubber spatula.
Heat a large, heavy skillet over medium heat for 3 to 4 minutes. Then pour in enough cooking oil to coat the surface. Using a pot holder to grasp the pan handle with both hands, gently swirl the skillet around to evenly distribute the oil.
For each pancake, ladle about 1/4 cup of batter onto the hot skillet. You should be able to cook 3 or 4 pancakes at a time.
Cook the pancakes for about 1 1/4 to 1 1/2 minutes on the first side. Then flip and cook them about half as long, until the second side is golden brown.
Serve the pancakes at once, preferably on warm plates. Top with butter and maple syrup or homemade blueberry syrup. Makes about 12 pancakes.