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Blueberry Sour Cream Pancakes

 
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These super moist blueberry pancakes are absolutely delicious. Nobody says no to these yummy pancakes at your breakfast table.

Yield

24

servings

Prep

5

min

Cook

15

min

Ready

25

min

Trans-fat Free, Low Sodium
 

Ingredients

Topping
½ cup sugar
granulated
2 tablespoons cornstarch
1 cup water
4 cups blueberries
fresh , or frozen
Pancakes
2 cups all-purpose flour
¼ cup sugar
granulated
4 teaspoons baking powder
½ teaspoon salt
2 large eggs
1 ½ cups milk
8 ounces sour cream
(1 cup)
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 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.

 

* not incl. in nutrient facts

Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 13835% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 86mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 5%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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