Name: Blueberry Sour Cream Pancakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1/2 cup sugar -; 2 tablespoons cornstarch -; 1 cup cold water -; 4 cups fresh or frozen blueberries -; PANCAKES: -; 2 cups all-purpose flour -; 1/4 cup sugar -; 4 teaspoons baking powder -; 1/2 teaspoon salt -; 2 large eggs, room temperature, lightly beaten -; 1-1/2 cups 2% milk -; 1 cup sour cream -; 1/3 cup butter, melted -; 1 cup fresh or frozen blueberries -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Sour Cream Pancakes

1. 1/2 cup sugar -

2. 2 tablespoons cornstarch -

3. 1 cup cold water -

4. 4 cups fresh or frozen blueberries -

5. PANCAKES: -

6. 2 cups all-purpose flour -

7. 1/4 cup sugar -

8. 4 teaspoons baking powder -

9. 1/2 teaspoon salt -

10. 2 large eggs, room temperature, lightly beaten -

11. 1-1/2 cups 2% milk -

12. 1 cup sour cream -

13. 1/3 cup butter, melted -

14. 1 cup fresh or frozen blueberries -

How to cook deliciously - Blueberry Sour Cream Pancakes

1. Stage

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.

2. Stage

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.

3. Stage

Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.