Blueberry Sour Cream Pancakes
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
20 pancakes
- Serves:
- 5
ingredients
- 1⁄2 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 4 cups blueberries or 4 cups raspberries
-
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 sour cream
- 1⁄3 cup butter, melted
- 1 cup blueberries
directions
- In a medium saucepan, combine sugar and cornstarch.
- Gradually stir in water.
- Add blueberries or raspberries; 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 cupful onto a greased hot griddle; turn when bubbles form on top of pancakes.
- Cook until the second side is golden brown.
- Serve with blueberry or raspberry topping.
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RECIPE SUBMITTED BY
55tbird
United States