Blueberry Sour Cream Pancakes Recipe
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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