Blueberry Sour Cream Pancakes Recipe
This Blueberry Sour Cream Pancakes recipe is from family cookbook and you can be rest assured that it works. Use the freshest of Fruits available to get the most amazing Blueberry Sour Cream Pancakes. This is the most comforting Dessert recipe I have come across. Include this Blueberry Sour Cream Pancakes recipe in your most-liked list and make it as many times you wish to.
Ingredients
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/2 cups milk
1 cup (8 ounces) sour cream
1/3 cup butter or margarine, melted
1 cup fresh or frozen blueberries
Directions
In a medium saucepan, combine sugar and cornstarch.
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.
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.
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