Blueberry Sour Cream Pancakes |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Ingredients:
1/2 cup(s) sugar |
2 tablespoon(s) cornstarch |
1 cup(s) cold water |
4 cup(s) fresh or frozen blueberries |
2 cup(s) all-purpose flour |
1/4 cup(s) sugar |
4 teaspoon(s) baking powder |
1/2 teaspoon(s) salt |
2 eggs, lightly beaten |
1 1/2 cup(s) 2% milk |
1 cup(s) (8 ounces) sour cream |
1/3 cup(s) butter, melted |
1 cup(s) fresh or frozen blueberries |
Directions:
1. • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
2. • For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
3. • Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).
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