Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Blueberry Sour Cream Pancakes




Source of Recipe


Buny






List of Ingredients



• Topping:
  
• 1/2 cup sugar
  
• 2 tablespoons cornstarch
  
• 1 cup 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 sour cream
  
• 1/3 cup butter, melted
  
• 1 cup fresh or frozen blueberries
  






Instructions



1. Topping: In a medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat; cover and keep warm.
   
2. 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 bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with blueberry topping.
   
3. Yield: 20 pancakes : 3 1/2 cups topping