Ingredients
-
-
1/2
-
2
-
1
-
4
-
-
2
-
1/4
-
4
-
1/2
-
2
-
1 1/2
-
1
-
1/3
-
1
Directions
Blueberry Sour Cream Pancakes With Blueberry Sauce, These are really good Using fresh blueberries is best Credit for this recipe goes to Paula Hadley, Forest Hill, LA, as printed in Taste of Home’s Family Collection Cookbook , My family loves your pancakes especially grandkids! Actually have made several times and doubtful I would try a different recipe Have not made the syrup aspect as we enjoy maple syrup I did poke berries into batter right before flipping as others suggested Buy frozen blueberries so that i have ingredients on hand Thank you for sharing a keeper for us , I only made 1/2 recipe of sauce for french toast as I’m currently sick of blueberry pancakes, I’ll use the remaining sauce on something
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Steps
|
1
Done
|
In a Medium Saucepan, Combine Sugar And. |
|
2
Done
|
Cornstarch. |
|
3
Done
|
Gradually Stir in Water. |
|
4
Done
|
Add Blueberries and Bring to Boil Over Medium Heat. |
|
5
Done
|
Boil For 2 Minutes Stirring Constantly. |
|
6
Done
|
Remove from Heat. |
|
7
Done
|
Cover and Keep Warm. |
|
8
Done
|
Pancakes: Combine Dry Ingredients in Bowl. |
|
9
Done
|
in Another Bowl, Beat the Eggs. |
|
10
Done
|
Add Milk,Sour Cream, and Butter. |
|
11
Done
|
Mix Well. |
|
12
Done
|
Stir Into Dry Ingredients Just Until Blended. |
|
13
Done
|
Fold in the Blueberries. |
|
14
Done
|
Pour Batter by 1/4 Cupfuls Onto Greased Hot Griddle or Pan. |
|
15
Done
|
Serve With Blueberry Topping. |
