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Blueberry Sour Cream Pancakes Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Blueberries||4 Cup (64 tbs) (Fresh Or Frozen)|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Sour cream||8 Ounce (1 Cup)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Frozen blueberries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3241 Calories from Fat 1093
% Daily Value*
Total Fat 124 g191.2%
Saturated Fat 70.4 g352%
Trans Fat 0 g
Cholesterol 713.5 mg
Sodium 2937.6 mg122.4%
Total Carbohydrates 498 g166.1%
Dietary Fiber 29.2 g116.9%
Sugars 241.2 g
Protein 54 g107.5%
Vitamin A 85.7% Vitamin C 107.3%
Calcium 204.3% Iron 106.7%
*Based on a 2000 Calorie diet
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 until blended.
Fold in the 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.