If you like Blueberries and you love pancakes, you will adore this recipe. Some people (me) think that it is easier to just use a mix, but it REALLY isn't and you often get a much better tasting end result when you do it from scratch.
10 Servings Prep: 20 min. Cook: 30 min.
Ingredients:
Topping:
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
Directions:
•For 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.
•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.
•Pour batter by 1/4 cupful onto a greased hot griddle. Turn when
bubbles form on top; cook until the second side is golden brown.
Serve with blueberry topping.
Yield: about 20 pancakes (3-1/2 cups topping).
Nutrition Facts: 2 pancakes equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.
Taste of Home: Winning Recipes
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