The best delicious Blueberry Sour Cream Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Sour Cream Pancakes recipe today!
Hello my friends, this Blueberry Sour Cream Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Sour Cream Pancakes is amazingly delicious, and addictive, everyone will be asking for more Blueberry Sour Cream Pancakes.
What Makes This Blueberry Sour Cream Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Sour Cream Pancakes.
Ready to make this Blueberry Sour Cream Pancakes Recipe? Let’s do it!
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TOPPING
1/2 c Granulated sugar
2 tb Cornstarch
1 c Water
4 c Fresh or frozen blueberries
PANCAKES
2 c All-purpose flour
1/4 c Granulated sugar
4 ts Baking powder
1/2 ts Salt
2 Eggs
1 1/2 c Milk
8 oz Sour cream (1 cup)
1/3 c Butter or margarine;melted
1 c Fresh or frozen blueberries
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
Date: Fri, 7 Jun 1996 19:33:03 -0400 (EDT)
Yields
20 Servings
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