Blueberry Sour Cream Pancakes
These super moist blueberry pancakes are absolutely delicious. Nobody says no to these yummy pancakes at your breakfast table.
Yield
24 servingsPrep
5 minCook
15 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
|
| ⅓ | cup |
butter
or margarine, melted |
|
| 1 | cup |
blueberries
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping | |||
| 118 | ml |
sugar
granulated |
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
water
|
|
| 946 | ml |
blueberries
fresh , or frozen |
|
| Pancakes | |||
| 473 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
granulated |
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 231.2 | ml/g |
sour cream
(1 cup) |
|
| 79 | ml |
butter
or margarine, melted |
|
| 237 | ml |
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.
