The Humpherys Family

Blueberry Sour Cream Pancakes

Source  Taste of Home
Recipe Added:  3/11/2012
2 cups flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 eggs, lightly beaten
1 1/2 cups milk
1 tsp vanilla
1 cup sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries
 Blueberry Topping
1/2 cup sugar
2 Tbsp cornstarch
1 cup cold water
4 cups fresh or frozen blueberries
In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Combine the eggs, milk, vanilla, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries (or sprinkle on batter after it is poured onto griddle). Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with Blueberry Topping.

Blueberry Topping  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.
Notes
Full recipe with 2 cups flour makes 18-20 pancakes. Halve recipe for 2-4 people. May substitute vanilla yogurt for sour cream.
 Websites