Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup sugar

  • 2

    tbsp cornstarch

  • 1

    cup water

  • 4

    cups frozen or fresh blueberries

  • Pancakes:

  • 2

    cups flour

  • ¼

    cup sugar

  • 4

    tsp baking powder

  • ½

    tsp salt

  • 2

    eggs

  • cups milk

  • 1

    cup (8oz) sour cream

  • cup butter, melted

  • 1

    cup fresh or frozen blueberries

Directions

In a 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 dry ingredients just untl blended. Fold in blueberries. Pour batter by 1/4 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.


Nutrition

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