Blueberry sour cream pancakes

20 Pancakes

Ingredients

Quantity Ingredient
½ cup Granulated sugar
2 tablespoons Cornstarch
1 cup Water
4 cups Fresh or frozen blueberries
2 cups All-purpose flour
¼ cup Granulated sugar
4 teaspoons Baking powder
½ teaspoon Salt
2 Eggs
1½ cup Milk
8 ounces Sour cream (1 cup)
⅓ cup Butter or margarine,melted
1 cup Fresh or frozen blueberries

Directions

TOPPING:

PANCAKES:

Source: A Taste of Home Magazine Jun/Jul 1996 TOPPING: In a medium saucepan, combine sugar and cornstarch.

Gradually stir in water. Add blueberries; bring to a boil over medium head. Boil for 2 minutes, stirring constantly. Remove from the heat; cover and keep warm.

PANCAKES: Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter, mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubles form on top of pancakes. Cook until the second side is golden brown. Serve with blueberry topping.

Yield: 20 pancakes

3½ cups Topping

From the recipe files of suzy@...

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