Blueberry Sour Cream Pancakes (#1936)

Serves
Ready
24
20
Minutes
Prep
Cook
5
Minutes
15
Minutes
Categories
Breakfast
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Ingredients

Topping

  • 1/2 cup Sugar granulated
  • 2 tablespoons Cornstarch
  • 1 cup Water
  • 4 cups Blueberries fresh , or frozen

Pancakes

  • 2 cups All-Purpose Flour
  • 1/4 cup Sugar granulated
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 large Eggs
  • 1 1/2 cups Milk
  • 8 oz Sour Cream (1 cup)
  • 1/3 cup Butter or margarine, melted
  • 1 cup Blueberries fresh or frozen

Directions

  1. In a medium saucepan, combine sugar and cornstarch.
  2. Gradually stir in water.
  3. Add blueberries; bring to a boil over medium head. Boil for 2 minutes, stirring constantly.
  4. Remove from the heat; cover and keep warm.
  5. For pancakes: Combine dry ingredients in a bowl.
  6. In another bowl, beat the eggs.
  7. Add milk, sour cream and butter, mix well.
  8. Stir into dry ingredients just until blended.
  9. Fold in the blueberries. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubles form on top of pancakes.
  10. Cook until the second side is golden brown.
  11. Serve with blueberry topping.
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