Ingredients

• 1 cup flour
• 1/3 cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup sour cream
• 1/3 cup milk
• zest of two lemons
• ¼ cup lemon juice
• 3 Tablespoons melted butter
• 1 egg
• 1 ½ teaspoons vanilla extract
• 1 pint raspberries or blueberries (defrosted, if frozen)

1. Whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Mix until everything is just combined. If the batter is too thick, add a little more milk to thin it out.
2. Pour the batter onto a hot skillet. Add a few raspberries to the pancake. Cook until the pancake begins to bubble around the edges. Carefully, (the raspberries make this a little tricky) flip the pancakes over and cook the other side until cooked through.
3. Spread a layer of lemon curd in between each pancake. Top with more raspberries and a sprinkling of powdered sugar.