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Blueberry Sour Cream Pancakes




Source of Recipe


Taste Of Home Magazine






List of 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 eggs
  
• 1 1/2 cups milk
  
• 1 cup (8 ounces) sour cream
  
• 1/3 cup butter, melted
  
• 1 cup fresh or frozen blueberries
  






Instructions



1. For topping, in a large saucepan, combine sugar, cornstarch and 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. For pancakes, combine dry ingredients in a bowl. In another bowl, beat the eggs; stir in the milk, sour cream and butter. Stir into dry ingredients just until blended. Fold in blueberries.
   
3. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with blueberry topping.
   
4. Yield: about 20 pancakes (3 1/2 cups topping)