Sour cream is the secret ingredient that makes these pancakes light, fluffy and tender for breakfast or dinner. Or lunch. Anytime of day really.
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1 1/2 cups all-purpose flour
1 cup whole milk
1/2 cup sour cream
1 large Land O Lakes® Egg
2 tablespoons sugar
2 tablespoons Land O Lakes® Butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen (thawed) blueberries
Land O Lakes® Butter with Canola Oil
Combine all ingredients except blueberries and Butter with Canola Oil in bowl. Beat until well mixed. Gently stir in blueberries.
Heat griddle to 350°F or until drops of water sizzle.
Pour 1/4 cup batter, for each pancake, onto greased griddle. Cook 2-3 minutes or until bubbles form. Turn; continue cooking 1-2 minutes or until light golden brown.
Serve warm with Butter with Canola Oil and syrup.
Gently stir in 1/3 cup chopped pecans.
Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.