Blueberry Sour Cream Pancakes
These super moist blueberry pancakes are absolutely delicious. Nobody says no to these yummy pancakes at your breakfast table.
fresh , or frozen
or margarine, melted
fresh or frozen
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 ¼ 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.