Blueberry Sour Cream Pancakes |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 24 |
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A recipe found at the Land O Lakes site. Sour cream is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of the day. I love these pancakes and often don't add the blueberries and they are wonderful without as well. Ingredients:
1 cup all-purpose flour |
1 cup fat-free half-and-half |
1/2 cup sour cream |
1 egg |
2 tablespoons sugar |
2 tablespoons butter, melted |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup blueberries (fresh or frozen, thawed) |
Directions:
1. Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
2. Heat griddle to 350°F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
3. VARIATIONS:.
4. Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
5. Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.
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