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Heavenly Blues

Source of Recipe


Joanna Pruess (adapted from a recipe by Marion Cunningham)






List of Ingredients



• 4 eggs
  
• 1/2 tsp salt
  
• 1/2 tsp baking soda
  
• 4 Tbsp cake flour or 3-1/2 Tbsp unbleached all-purpose flour
  
• 2 cups sour cream
  
• 3 Tbsp granulated sugar
  
• Vegetable shortening, for greasing the griddle or skillet
  
• 2 cups blueberries, frozen very hard
  
• Warm maple syrup or powdered sugar
  






Instructions



1. With a wooden spoon, beat the eggs, salt, baking soda, flour, sour cream and sugar together until smooth in a large bowl. This can be done in a food processor or blender, as well.
   
   
2. Heat a griddle or large skillet until very hot. Add just enough shortening to cover with a thin film.
   
   
3. Drop onto the hot griddle small spoonfuls of the batter measuring about 2-1/2 inches in diameter when spread out. When a few bubbles appear on top of the pancakes, drop a few berries onto each pancake, and quickly turn and cook the second side briefly. Serve with warm maple syrup or powdered sugar.
   
   Makes 50 to 60 dollar-size pancakes.
   
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   NOTE:
   This batter keeps for up to 1 week when covered and refrigerated.