Lemon Blackberry Pancakes

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1 1/4 cup all purpose unbleached flour

2 cups blackberries/boysenberries

1 cup full cream milk

1/4 cup sour cream

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

1/2 cup butter, melted

2 eggs, room temperature

2 tablespoons sugar

1 teaspoon salt

1 teaspoon baking powder

Blend all the ingredients together (except blackberries/boysenberries) until smooth.

Heat a lightly buttered griddle or frying pan over medium heat. When griddle or pan is hot, pour a 1/4 cup of the batter into the griddle and scatter blackberries/boysenberries on top. Cook until bubbles appear on the surface (about 1 to 1 1/2 minutes). Flip over and cook a further 2 minutes or until golden brown. Remove and keep warm. Repeat with the rest of the batter and blackberries/boysenberries.

Serve with maple syrup (warm).

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