Yield: 20 Pancakes
Measure | Ingredient |
---|---|
½ cup | Granulated sugar |
2 tablespoons | Cornstarch |
1 cup | Water |
4 cups | Fresh or frozen blueberries |
2 cups | All-purpose flour |
¼ cup | Granulated sugar |
4 teaspoons | Baking powder |
½ teaspoon | Salt |
2 \N | Eggs |
1½ cup | Milk |
8 ounces | Sour cream (1 cup) |
⅓ cup | Butter or margarine,melted |
1 cup | Fresh or frozen blueberries |
TOPPING:
PANCAKES:
Source: A Taste of Home Magazine Jun/Jul 1996 TOPPING: In a medium saucepan, combine sugar and cornstarch.
Gradually stir in water. Add blueberries; bring to a boil over medium head. Boil for 2 minutes, stirring constantly. Remove from the heat; cover and keep warm.
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 ¼ cupfuls onto a greased hot griddle; turn when bubles form on top of pancakes. Cook until the second side is golden brown. Serve with blueberry topping.
Yield: 20 pancakes
3½ cups Topping
From the recipe files of suzy@...