Blueberry Sour Cream Pancakes

By 11650

Ingredients

• Blueberry topping:
• 1/2 C sugar
• 2 T cornstarch
• 1 C water
• 4 C fresh or frozen blueberries
• Pancakes:
• 2 C flour
• 1/4 C sugar
• 4 t baking powder
• 1/2 t salt
• 2 eggs
• 1 C sour cream
• 1/3 C butter or marg, melted
• 1 C fresh or frozen blueberries

Preparation

Step 1

Combine sugar and cornstarch in pan. Gradually stir in water. Add blueberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from 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 dry ingredients just until blended. Fold in the blueberries. Pour batter by 1/4 cupfls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with blueberry topping.