Yield: 4 Servings
|½ teaspoon||Baking soda|
|¼ cup||Cake flour|
|2 cups||Low fat sour cream|
|2 cups||Fresh blueberries|
|1 teaspoon||Fresh lemon juice|
Date: Mon, 24 Jun 1996 08:40:19 -0400 From: Betsy Burtis <BuddoB@...> From: Good Morning America.
For our family cooking segment, Joel decided to make one of his breakfast favorites - pancakes with blueberry syrup.
Put the eggs in a mixing bowl and stir until well blended. Add the salt, baking soda, flour, sour cream, and sugar, and mix well. All of this can be done in a blender, if you prefer.
Heat a griddle or frying pan until it is good and hot, film with grease, and drop small spoonfuls of batter onto the grilddle-just enough to spread to an approximately 2½-inch round. When a few bubbles appear on top of the pancakes, turn them over and cook briefly.
Blueberry Syrup: Cook 1 cup berries, sugar, water, lemon juice and vanilla in heavy medium suacepan, stirring until sugar dissovles. Increase heat and bring to boil. Reduce heat and simmer until mixture thickens to syrup, stirring occasionally. Add remaining 1 cup blueberries and cook until soft, stirring occasionally, about 5 minutes. (Can be prepared 2 days ahead. Reheat before serving.) Makes about 1 ¾ cups.
Hint: These pancakes are very light, more of a crepe texture than a cake texture becausethey're made with very little flour. Flipping them takes a little more care than you might be used to. Try them with warm maple syrup instead of the blueberry syrup. I call them "Floaters" because they're so light they seem to float right off the plate. And right onto your thighs (especially if you use regular sour cream).
EAT-L DIGEST 23 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .