Blueberry Sour Cream Pancakes

By Bostoncook

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 1/2 cup milk
• 8 ozs sour cream
• 1/3 cup butter, melted
• 1 cup fresh or frozen blueberries (I use frozen)

Preparation

Step 1

1. Combine dry ingredients in a bowl.

2. 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.

3. Pour batter by ¼ cupfuls onto a greased hot griddle; flip when golden on bottom. Cook until the second side is golden brown.

Notes: one of the best pancake recipes we've ever had. Just fantastic. Cut back on butter substantially (to 2 tbsp), used half whole wheat flour, lowfat sour cream.