Blueberry Sour Cream Pancakes
TOTAL TIME: Prep: 20 min. Cook: 5min./batch
YIELD: about 20 pancakes (3-1/2 cups topping).
When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. —Paula Hadley, Somerville, Louisiana
Ingredients
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1/2 cup sugar
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2 tablespoons cornstarch
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1 cup cold water
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4 cups fresh or frozen blueberries
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PANCAKES:
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2 cups all-purpose flour
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1/4 cup sugar
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4 teaspoons baking powder
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1/2 teaspoon salt
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2 large eggs, room temperature, lightly beaten
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1-1/2 cups 2% milk
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1 cup sour cream
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1/3 cup butter, melted
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1 cup fresh or frozen blueberries
Directions
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1.
In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
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2.
For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
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3.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
Nutrition Facts
2 pancakes with 1/3 cup topping: 332 calories, 13g fat (8g saturated fat), 79mg cholesterol, 387mg sodium, 48g carbohydrate (26g sugars, 3g fiber), 6g protein.
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