Wednesday, January 26, 2011

Blueberry Sour Cream Pancakes

I have made this syrup before, but not the pancakes. I cut this recipe in half for us....I knew my kids would not like the idea of blueberries.(Picky remember?) They tasted great. A great treat for breakfast!

Recipe from: Taste of Home Magazine, 1996Syrup:
1/2 cup sugar
2 Tbsp cornstarch
1 cup water
4 cups blueberries

Pancakes:
2 cups flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/2 cups milk
1 cup sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

In 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.

For pancakes, combine dry ingredients in a bowl. Make a well in the middle and add wet ingredients. Stir just until combined. Fold in blueberries. Cook on griddle.

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