Blueberry Sour Cream Pancakes Recipe
Yield: 20 PancakesRecipe by luhu.jp
Ingredients:
TOPPING:,
1/2 cup: Granulated sugar,
2 tbsp: Cornstarch,
1 cup: Water,
4 cup: Fresh or frozen blueberries,
PANCAKES:,
2 cup: All-purpose flour,
1/4 cup: Granulated sugar,
4 tsp: Baking powder,
1/2 tsp: Salt,
2: Eggs,
1 1/2 cup: Milk,
8 ounce: Sour cream, 1 cup
1/3 cup: Butter or margarine, melted
1 cup: Fresh or frozen blueberries,
Directions:
Source: A Taste of Home Magazine Jun/Jul 1996
TOPPING: 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.
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 1/4 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.
Yield: 20 pancakes
3 1/2 cups Topping
From the recipe files of suzy@gannett.infi.net
Source from luhu.jp
TOPPING: 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.
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 1/4 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.
Yield: 20 pancakes
3 1/2 cups Topping
From the recipe files of suzy@gannett.infi.net
Source from luhu.jp