Blueberry Sour Cream Pancakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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:
1/2 cup sugar |
2 tablespoons cornstarch |
1 cup cold water |
4 cups fresh or frozen blueberries |
pancakes: |
2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs, lightly beaten |
1-1/2 cups 2% milk |
1 cup (8 ounces) sour cream |
1/3 cup butter, melted |
1 cup fresh or frozen blueberries |
Directions:
1. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
2. For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
3. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).
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