Sour Cream-Blueberry Morning Pancakes With Wild Blueberry-and-Peach Topping |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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BRAND WINNER POST Selects Cereal. You can toss the warm peaches with the blueberry sauce, or leave them separate for a beautiful presentation. Ingredients:
1 cup all-purpose flour |
1/4 cup firmly packed light brown sugar |
4 teaspoons baking powder |
3/4 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 large eggs, beaten |
1/2 cup canola oil |
1/2 cup 1% low-fat milk |
1/2 cup sour cream |
1/2 teaspoon vanilla extract |
1 1/4 cups crushed blueberry cereal |
vegetable shortening |
wild blueberry-and-peach topping |
whipped cream, fresh mint sprigs (optional) |
confectioners sugar (optional) |
Directions:
1. Sift together first 6 ingredients in a large bowl. Whisk together beaten eggs and next 4 ingredients; stir in cereal. Add to flour mixture, stirring just until dry ingredients are moistened. (Batter will be thick.)
2. Pour about 1/4 cup batter onto a hot (350°), greased griddle or a greased nonstick skillet over medium heat; spread batter into a circle with back of a spoon. Cook pancakes 2 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 to 3 minutes or until done. Top each serving evenly with Wild Blueberry-and-Peach Topping, and, if desired, whipped cream, mint sprigs, and confectioners sugar.
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