Sour Cream Blueberry Lemon Pancakes - cooking recipe

Ingredients

1 c. all purpose flour
1 Tbsp. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1 c. milk
1/4 c. sour cream
1/4 c. plus 1 Tbsp. egg substitute
1 tsp. vanilla extract
1 Tbsp. plus 2 tsp. margarine, melted
1/2 c. blueberries
zest of 1 lemon, finely chopped

Preparation

In large bowl, combine flour, sugar, baking powder and salt; mix well.
In medium bowl, beat together milk, sour cream, egg substitute and vanilla.
Pour milk mixture over dry ingredients and mix until batter is smooth; stir in margarine.
Gently fold in blueberries and lemon zest.
Butter nonstick skillet and set over medium heat; when hot, ladle 1/2 cup batter into pan to make 6-inch pancake.
Repeat this process until all of batter has been used.