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Blueberry Sour Cream Pancakes




Source of Recipe


unknown


List of Ingredients




1/2 c Granulated sugar
2 tb Cornstarch
1 c Water
4 c Fresh or frozen blueberries
2 c All-purpose flour
1/4 c Granulated sugar
4 ts Baking powder
1/2 ts Salt
2 Eggs
1 1/2 c Milk
8 oz Sour cream (1 cup)
1/3 c Butter or margarine,melted
1 c Fresh or frozen blueberries


Recipe



TOPPING: In a medium saucepan, combine sugar and cornstarch. Gradually stir
in water. Add blueberries; bring to a boil over medium head. Boil for 2
minutes, stirring constantly. Remove from the heat; cover and keep warm.

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 cupfuls onto a
greased hot griddle; turn when bubles form on top of pancakes. Cook until
the second side is golden brown. Serve with blueberry topping.
Yield: 20 pancakes 3 1/2 cups Topping