PANCAKES OUT OF CAKE MIX RECIPES

Name: Blueberry Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 3/4 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon vanilla extract; 1 1/2 cups fresh or frozen blueberries; 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 lemon zest

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BLUEBERRY PANCAKES RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Blueberry Pancakes Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
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 lemon zest

Steps:

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 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.

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