As with many baked goods, these pancakes cook up best if the egg and sour cream are close to room temperature. Let them sit out on the counter for 30 minutes or so if you have the time.
1 extra large egg
1/2 cup low-fat sour cream
2 Tbsp butter, melted and cooled
1 cup milk
1 cup all-purpose flour
3 tsp baking powder
1 Tbsp sugar
1/4 tsp salt
1/2 cup fresh blueberries
1. In a small bowl or 2 cup glass measuring cup, beat together the egg and sour cream. Whisk in the butter and then the milk. Set aside.
2. In a large bowl or 4 cup glass measuring cup, combine the dry ingredients and make a well in the center. Stir in the wet ingredients until just combined. A few lumps are good. Gently fold in the blueberries if using.
3. Preheat a non-stick griddle (or skillet) over medium low heat and lightly grease. Pour the pancake batter in 1/4 cup potions onto the griddle, leaving room for them to spread. Cook until bubbles form on the top, then flip and cook until the second side is golden brown.