Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Blueberry Sour Cream Pancakes and Sauce
Sauce:
| ¼ cup sugar |
| 1 tablespoon cornstarch |
| ½ cup cold water |
| 2 cups fresh or frozen blueberries |
Pancakes:
| 2 cups all-purpose flour |
| ¼ cup sugar |
| 4 teaspoons baking powder |
| ½ teaspoon salt |
| 2 eggs |
| 1 ½ cups milk |
| 1 cup (8 ounces) sour cream |
| 1/3 cup butter, melted |
| 1 cup fresh or frozen blueberries |
For topping: In a 2 qt. saucepan, combine sugar, cornstarch, and water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; cover and keep warm.
For pancakes: Combine dry ingredients in a bowl. In another bowl, beat the eggs; stir in the milk, sour cream, and butter. Stir into dry ingredients just until blended. Fold in blueberries.
Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden. Serve with blueberry topping. Yield: about 20 pancakes.
NOTE: This is from the August/September 2005 TASTE OF HOME. The recipe above is for half the sauce and all the pancakes. That was plenty of sauce for us and also left over for another time. Next time I’ll either fix half the pancake recipe or just refrigerate it and do it two nights. We had it for dinner and I had enough batter for another meal! I did sift the flour, altho it did not say to do so. And I used light sour cream and unsalted butter. I did use fresh berries, as they are quite inexpensive at this time. This is one of the best pancake recipes we’ve had! I’ll use the left over sauce to serve over frozen yogurt as a treat!