Blueberry Blueberry Sour Cream Pancakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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If you like blueberries, this breakfast treat is for you. I am prejudiced but use wild Maine berries. They have that extra bite ! Ingredients:
1 cup sifted flour |
3 teaspoons baking powder |
1/4 teaspoon salt |
1 tablespoon sugar |
1 egg |
1 cup milk |
1/2 cup sour cream |
2 tablespoons melted butter |
1/2 cup floured blueberries |
Directions:
1. Mix dry ingredients.
2. Beat together wet ingredients.
3. Add butter to egg and sour cream.
4. Add milk to sour cream mixture.
5. Mix wet ingredients into dry ingredients until just incorporated.
6. Add blueberries last and fold in carefully.
7. Preheat lightly coated griddle or skillet over medium heat (If a non-stick pan use Pam or small amount of vegetable oil) -
8. If you are using an electric griddle, set temperature to 360°F.
9. Test by adding a few drops of water on hot pan - When the drops start to dance on the griddle it is time to cook.
10. For each pancake pour about a 1/4 cup of batter onto a hot griddle.
11. Cook on first side until bubbles that form begin to pop and edges look dry.
12. With a spatula, turn and cook until second side is rich golden brown.
13. Serve with Maine Blueberry Syrup #22338.
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