Lemon and sour cream pancakes with blueberries

Ingredients

• 2 cups (260g) frozen blueberries (we used Woolworths Macro frozen blueberries)
• 1/2 cup (110g) caster sugar
• Zest of 1 lemon, plus extra to serve
• 1 1/3 cups (200g) self-raising flour, sifted
• 1 tsp baking powder
• 1/2 cup (125ml) milk
• 2 eggs, lightly beaten
• 1/2 cup (125g) sour cream, room temperature, plus extra to serve
• 40g unsalted butter, melted and cooled, plus extra to brush

Method

• Place blueberries, 1/3 cup (75g) sugar and half the lemon zest into a small saucepan over medium heat and cook for 2-3 minutes until the berries have softened. Set aside.
• In a large bowl combine flour, baking powder, remaining sugar and 1/2 tsp salt flakes. Make a well in the centre and add milk, eggs, sour cream, butter and remaining lemon zest and whisk until combined.
• Heat a non-stick frypan over medium- low heat and brush with extra butter. Add 1/4 cup pancake batter to frypan and cook for 2-3 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter.
• Serve pancakes topped with extra sour cream, blueberries and sprinkle with extra lemon zest to serve.