“Recipe from 1997 TOH annual recipes submitted by Paula Hadley.”
READY IN:
30mins
SERVES:
5
YIELD:
20 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine sugar and cornstarch.
  2. Gradually stir in water.
  3. Add blueberries or raspberries; bring to a boil over medium heat.
  4. Boil for 2 minutes, stirring constantly.
  5. Remove from the heat; cover and keep warm.
  6. For pancakes, combine dry ingredients in a bowl.
  7. In another bowl, beat the eggs.
  8. Add milk, sour cream and butter; mix well.
  9. Stir into dry ingredients just until blended.
  10. Fold in the blueberries.
  11. Pour batter by 1/4 cupful onto a greased hot griddle; turn when bubbles form on top of pancakes.
  12. Cook until the second side is golden brown.
  13. Serve with blueberry or raspberry topping.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: