Blueberry Sour Cream Pancakes With Blueberry Sauce Recipe #69850
These are really good. Using fresh blueberries is best.
Credit for this recipe goes to Paula Hadley, Forest Hill, LA, as printed in Taste of Home's Family Collection Cookbook.
by chelgilm
25 min | 10 min prep
SERVES 6
For Sauce
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 4 cups blueberries, fresh or frozen
For Pancakes
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1 cup sour cream
- 1/3 cup melted butter or margarine
- 1 cup blueberries, fresh or frozen
- In a medium saucepan, combine sugar and.
- cornstarch.
- Gradually stir in water.
- Add blueberries and bring to boil over medium heat.
- Boil for 2 minutes stirring constantly.
- Remove from heat.
- Cover and keep warm.
- Pancakes: Combine dry ingredients in 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 greased hot griddle or pan.
- Serve with blueberry topping.
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5 stars