The 21st Century Housewife's Blueberry Pancakes

Perfect for Sunday brunch, these pancakes don’t take a minute to throw together. The sour cream gives them a wonderful flavour and texture and they really are the fluffiest pancakes I have ever eaten. Don't worry if you haven't got any blueberries, they taste great plain too!

This recipe makes about ten medium size pancakes.

1½ cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

generous pinch of salt

½ cup sour cream or crème fraîche, preferably a low or fat-free version

1 cup milk

2 eggs, beaten

¼ cup melted butter, cooled a bit

about 1 cup blueberries, washed and drained

In a large bowl, mix together the flour, baking powder, baking soda and salt. In another bowl, combine the sour cream or crème fraîche, milk, beaten eggs and melted butter.

Add the wet ingredients to the dry ones all at once, stirring just until combined. If you add the blueberries at this point you will end up with a blue streaked batter, so I prefer to add them to each pancake individually after I have put it in the pan.

Place dollops of batter (a scant quarter cup of batter makes a good size pancake) on a hot, lightly greased griddle or frying pan. Add a few blueberries to each pancake as you put it on the pan.

Cook on one side until bubbles form and break on the surface, and then turn over to cook the other side. Keep cooked pancakes warm in a low oven so you can serve them all at once.