Many moons ago I went to Weight Watchers to help remove a tire from around my waist. During that time I bought a Weight Watchers cookbook (actually, a few) and found a great recipe for Sour Cream Blueberry-Lemon Pancakes.

Of course, being a WW recipe, there were many low fat ingredients.

No longer having to weigh in, I adapted the recipe to exchange full fat ingredients for those in the recipe. Those changes resulted in the absolute best pancakes we've ever eaten and we had some this morning.

1 cup all purpose flour
1 tbsp granulated sugar (forgot it this morning and I didn't miss
it - I guess because we used maple syrup)
1 tsp baking powder
1/4 tsp salt
1 cup milk
1/4 cup sour cream
2 eggs
1 tsp vanilla extract
2 tbsp butter, melted
1/2 cup blueberries (I defrosted frozen ones)
finely chopped zest of 1 lemon - don't leave this out - important

In a large bowl combine flour, sugar, baking powder and salt; mix well.

In a medium bowl, beat together, milk, sour cream, egg and vanilla.

Pour milk mix over dry ingredients and with sturdy spoon mix until batter is just smooth; stir in butter. Gently fold in blueberries and lemon zest.

Grease pan - I used butter - set over medium heat; pour 1/4 cups of batter onto pan. When pancake is full of holes, flip and cook briefly on the second side. Slip onto plate and keep warm. Makes about a dozen.