Fresh blueberries add a bright pop to these thick and fluffy pancakes.

Ingredients

• 3 Cups Fresh Blueberries
• 2 Cups AP Flour
• 1/4 Cup White Sugar
• 2 Tsp. Baking Powder
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1 Cup Milk
• 3/4 Cup Sour Cream
• 2 Tbsp . White Vinegar
• 2 Eggs
• 1 Tsp. Vanilla

Note: sour cream may be substituted with additional 1/2 cup milk and 1 tbsp vinegar.

Directions

1. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. Add the vinegar to the milk and let rest for a few minutes, allowing to curdle. Whisk in the eggs and vanilla with a fork.
3. Stir the sour cream into the milk mixture then mix into the dry ingredients. Do not overmix.
4. Preheat a skillet to medium heat, so that butter immediately sizzles but does not brown. Coat the pan with butter before each batch. Drop the batter by large spoonfulls and cook for a few minutes on each side until golden brown.