Blueberry Sour Cream Pancakes

By newbaucher

When our family of 10 goes blueberry picking, we have a bounty of blueberries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce.

Ingredients

• Pancakes:
• ½ cup sugar
• 2 Tbls. cornstarch
• 1 cup water
• 4 cups fresh or frozen blueberries
• 2 cups all-purpose flour
• ¼ cup sugar
• 4 tsp. baking powder
• ½ tsp. salt
• 2 eggs
• 1 ½ cups milk
• 1 cup (8 oz.) sour cream
• 1/3 cup butter, melted
• 1 cup fresh or frozen blueberries

Preparation

Step 1

In medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat; cover and keep warm.
For pancakes, combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter; mix well. Stir into the dry ingredients just until blended. Fold in the blueberries.
Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with blueberry topping.