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Sour Cream Pancakes with Blueberry Topping Recipe

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This recipe for Sour Cream Pancakes with Blueberry Topping is from The Pennay Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (8 oz.) sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries, optional


TOPPING:
1/2 cup sugar
2 tbs. cornstarch
1 cup water
4 cups fresh or frozen blueberries
Directions:
Directions:
For 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. If desired, fold in the blueberries. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 20 pancakes.

For topping, in a 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. Serve over pancakes. Yields about 3 1/2 cups.
Number Of Servings:
Number Of Servings:
About 20 pancakes

 

 

 

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