Blueberry Sour Cream Pancakes: Difference between revisions
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New page: {{RecipeSummary |PrepTime=15 min |CookTime=15 min |Source=[http://www.tasteofhome.com/Recipes/Blueberry-Sour-Cream-Pancakes Taste of Home] |Yield=~20 pancakes |Rating=Very good }} === Ingr... |
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Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. | Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. | ||
[[Category: | [[Category:Pancakes]] | ||
[[Category:Very Good]] | [[Category:Very Good]] | ||
Latest revision as of 02:50, 7 February 2012
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 15 min |
| Source | Taste of Home |
| Yield / serves | ~20 pancakes |
| Rating | Very good |
Ingredients
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 4 cups fresh or frozen blueberries
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 (8 ounces) sour cream
- 1/3 cup butter, melted
- 1 cup fresh or frozen blueberries
Preparation
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.
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.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
