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Blueberry sour cream pancakes

Yield: 20 Pancakes

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

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More