Blueberries and sour cream were just meant to be best friends, I’ve decided. They just go so well together! I made some Sour Cream-Blueberry Bread a while back, and I thought it was such a happy mixture… and here they are again, like old friends, only much easier to make in a quick pancake. Blueberry pancakes are my favorite and my best! Hope you ENJOY! (P.S. I didn’t make the sauce for this one- I usually make a yummy sauce, but as you can see, I literally couldn’t wait to tare into this bad boys, and they stood on their own two feet without the sauce.)
Blueberry Sour Cream Pancakes (Taste of Home)
For the Sauce:
- 2 cups all-purpose flour
- 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
Directions
- 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. Yield: about 20 pancakes (3-1/2 cups topping).
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts: 2 pancakes with 1/3 cup topping equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.
