Blueberry Pancakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
6
- For Blueberry Sauce
- ½ cup granulated sugar
- 2 Tbsps Corn starch
- 1 cup water
- 4 cups Blueberries (fresh or frozen)
- For Pancakes
- 0.333 cup butter (melted and slightly cooled)
- 2 cups unbleached all-purpose flour
- ¼ cup sugar
- 4 tsps Baking powder
- ½ tsp salt
- 2 eggs
- 1 ½ cups milk
- 1 cup Sour cream
- vegetable oil (for pan)
Product recommendation
Leftover blueberry topping can be stored in air tight containers in the refrigerator.
Preparation steps
1.
For Blueberry Sauce:
2.
In a medium saucepan, combine sugar and cornstarch. Slowly stir in water. Add blueberries and bring to a boil over medium high. Boil for 2 to 3 minutes, stirring constantly.
3.
Remove from heat and cover. Allow to cool slightly, sauce will continue to thicken as it cools.
4.
For the Sour Cream Pancakes.
5.
Melt butter; cool slightly and set aside.
6.
In large mixing bowl, combine dry ingredients. In a separate bowl, beat the eggs. Add the milk. sour cream and butter; mix well. Make a well in the dry ingredients; add the egg mixture
7.
stirring until just blended.
8.
Heat a nonstick griddle or skillet over medium heat for 4 to 5 minutes. Brush the hot griddle or skillet lightly with vegetable oil. Pour 1/4 cup of batter for each pancake onto the hot griddle. When bubbles appear on the top of the pancakes and the edges start to look dry, flip the pancake and cook until golden brown on the second side. Adjust heat as necessary. Repeat until all the batter is gone.
9.
Serve hot with blueberry topping.
