Blueberry Sour Cream Pancakes

45 minutes Prep: 10 minutes Cook: 30 minutes

138 calories per serving view nutrition facts

24 servings suggest servings

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Ingredients


Topping
1/2	cup	sugar	granulated
2	tablespoons	cornstarch
1	cup	water
4	cups	blueberries	fresh , or frozen

Pancakes
2	cups	flour, all-purpose
1/4	cup	sugar	granulated
4	teaspoons	baking powder
1/2	teaspoon	salt
2	large	eggs
1 1/2	cups	milk
8	ounces	sour cream	(1 cup)
1/3	cup	butter	or margarine, melted
1	cup	blueberries	fresh or frozen

Directions

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.

For 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.

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Nutrition Facts

Serving Size 90g

Amount per Serving

Calories 138 35% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 30mg	10%
Sodium 86mg	4%
Total Carbohydrate 21.0g	7%
Dietary Fiber 1.0g	4%
Sugars 10.0g
Protein 3.0g	5%

Vitamin A	4%		Vitamin C	5%
Calcium	5%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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