Blueberry Sour Cream Pancakes

"Recipe from 1997 TOH annual recipes submitted by Paula Hadley."
 
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Ready In:
30mins
Ingredients:
13
Yields:
20 pancakes
Serves:
5
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ingredients

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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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