Blueberry sour cream pancakes
20 Pancakes
Ingredients
| Quantity | 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 | Eggs | |
| 1½ | cup | Milk |
| 8 | ounces | Sour cream (1 cup) |
| ⅓ | cup | Butter or margarine,melted |
| 1 | cup | Fresh or frozen blueberries |
Directions
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@...