Blueberry Sour Cream Pancakes
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries
2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 cup sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries
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.
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
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
Serve with blueberry topping.
Yield: 20 pancakes: 3 1/2 cups Topping
Taste of Home