Blueberry Sour Cream Pancakes
Pancakes:
2 c. all-purpose flour
¼ c. sugar
4 tsp baking powder
½ tsp salt
2 eggs
1 ½ c. milk
1 c. (8-oz) sour cream
1/3 c. butter or margarine, melted
1 c. fresh or frozen blueberries
Combine dry ingredients. In a separate bowl, beat the eggs. Mix in milk, sour cream, and butter. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes.
Blueberry Sauce:
½ c. sugar
2 Tb. cornstarch
1 c. water
4 c. fresh or frozen blueberries
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. Yield: 3 ½ c. sauce.
Pancakes:
2 c. all-purpose flour
¼ c. sugar
4 tsp baking powder
½ tsp salt
2 eggs
1 ½ c. milk
1 c. (8-oz) sour cream
1/3 c. butter or margarine, melted
1 c. fresh or frozen blueberries
Combine dry ingredients. In a separate bowl, beat the eggs. Mix in milk, sour cream, and butter. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes.
Blueberry Sauce:
½ c. sugar
2 Tb. cornstarch
1 c. water
4 c. fresh or frozen blueberries
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. Yield: 3 ½ c. sauce.
2 comments:
Happy Birthday!!! Was it a good one?
YUM! For some reason blueberries have sounded so good lately - I made blueberry muffins just last night! I can't wait to try these...
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