Blueberry Sour Cream Pancakes With Blueberry Sauce

chelgilm's Note:

These are really good. Using fresh blueberries is best. Credit for this recipe goes to Paula Hadley, Forest Hill, LA, as printed in Taste of Home's Family Collection Cookbook.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

For Sauce

• ½ cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 4 cups blueberries , fresh or frozen

For Pancakes

• 2 cups all-purpose flour
• ¼ cup sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs
• 1 ½ cups milk
• 1 cup sour cream
• 1⁄3; cup melted butter or 1⁄3; cup margarine
• 1 cup blueberries , fresh or frozen

Directions:

1. In a medium saucepan, combine sugar and.
2. cornstarch.
3. Gradually stir in water.
4. Add blueberries and bring to boil over medium heat.
5. Boil for 2 minutes stirring constantly.
6. Remove from heat.
7. Cover and keep warm.
8. Pancakes: Combine dry ingredients in bowl.
9. In another bowl, beat the eggs.
10. Add milk,sour cream, and butter.
11. Mix well.
12. Stir into dry ingredients just until blended.
13. Fold in the blueberries.
14. Pour batter by 1/4 cupfuls onto greased hot griddle or pan.
15. Serve with blueberry topping.

Reviews

[adopt a greyhound]

Great pancakes and loved the sauce. Made half a recipe and still got 9 pancakes.

[Grace-AK]

Fluffy and delicious. I doubled it and every pancake is perfect.

[EinyOpi]

Amazing pancakes! I make these often but have to admit that I have yet to make the sauce. Just always thought it would be too dessert like... I'll have to try it. All winter I use frozen blueberries in the mix. These really are the breakfast bomb!