I'll admit it...I'm not a huge breakfast person. After eating a big breakfast, I usually just want to crawl back into bed.. If I have time to eat breakfast, I always go for something savory like eggs and toast. Or I just skip breakfast foods altogether and have lunch. Give me a sandwich over a waffle any day.
But every now and then, I get a craving for something sweet for breakfast. While french toast is my favorite carby way to start the day, blueberry pancakes are a close second. I love adding lemon to my blueberry pancakes for a little zip, and this sour cream topping is such a yummy substitute to super sweet syrup.
Pancakes: Recipe adapted from About.com
2 cups all-purpose flour, stirred or sifted before measuring
2 1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups milk
tablespoons melted butter
1/2 cup fresh or frozen blueberries
2 tsp lemon zest
Sift together flour, baking powder, sugar, and salt. In a separate bowl,
whisk together the eggs and 1 1/2 cups of milk; add to flour mixture,
stirring only until smooth. Blend in melted butter. If the batter seems
too thick to pour, add a little more milk. Add blueberries and lemon zest and combine. Cook on a hot, greased
griddle, using about 1/4 cup of batter for each pancake. Cook until
bubbly, a little dry around the edges, and lightly browned on the
bottom; turn and brown the other side. Recipe for pancakes serves 4.
1/2 cup sour cream
1/2 cup ricotta cheese
1 tsp. vanilla
1 tsp. lemon juice
1 to 2 tbs. powdered sugar (depending on how sweet you like it)
Combine all ingredients in a microwave safe bowl. Heat in the microwave for about 30 seconds or until warm.