Blueberry Sour Cream Pancakes

By á-3646

Ingredients

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

Preparation

Step 1

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.