Sour Cream Pancake

3/4 C AP flour
1 t baking soda
1/2 t kosher salt
2 eggs
1 C sour cream
1 T brown sugar
unsalted butter for cooking and serving

In a large bowl, combine flour, baking soda and salt and whisk to combine. Crack the eggs into a medium bowl, add the sour cream and brown sugar and whisk until uniform. Pour the sour cream mixture into the flour mixture and mix with a wooden spoon. Better to undermix than overmix. It should be a little lumpy.

Set a griddle or large cast iron skillet over medium heat and add 1 T butter. Once the butter melts, pour in batter about 1/4 c at a time. Cook until small bubbles appear and undersides are nicely browned, 1-2 minutes. Flip and cook another 1-2 minutes. Serve with butter and blueberries.

Recipe from Julia Turshen.