- 1 1/2 cups all-purpose flour
- 1/4 cup whole-wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups lowfat buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled
- 1 tablespoon finely grated lemon zest
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon vegetable oil
- 1 cup fresh blueberries
- Salted butter, for serving
- Pure maple syrup, for serving
Preheat the oven to 250 degrees F. Line a baking sheet with a wire rack.
Whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt in a medium mixing bowl until combined. Whisk together the buttermilk, sour cream, eggs, melted butter, lemon zest and vanilla in another medium bowl or large liquid measuring cup until smooth. Pour the liquid ingredients into the dry and stir gently with a rubber spatula until just combined but still lumpy.
Heat 1 teaspoon of vegetable oil in a heavy non-stick griddle over medium heat. Use a medium ladle to pour about 1/4 cup of batter onto the griddle. Repeat, making 3 more pancakes. Sprinkle a small handful of blueberries (about 7) onto the surface of each pancake. Cook until golden on the underside and large bubbles rise to the surface, 3 to 4 minutes. Flip each pancake and cook until the underside is golden, 3 to 4 minutes more. Transfer the pancakes to the lined baking sheet and keep warm in the oven.
Repeat with the remaining batter. Serve warm with butter and maple syrup.
Recipe courtesy of Jeff Mauro
Recipe courtesy of Sunny Anderson