Today is National Blueberry Pancake Day. In this recipe we through in a little sour cream to help create a little more flavor and texture from the typical pancake recipe.
Blueberry Sour Cream Pancakes
Prep Time: 20 minutes | Cook Time: 5 minutes per batch | Yield: 10 servings
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 4 cups fresh or frozen blueberries
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1-1/2 cups 2% milk
- 1 cup (8 ounces) sour cream
- 1/3 cup butter, melted
- 1 cup fresh or frozen blueberries
In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.