BLUEBERRY SOUR CREAM PANCAKES
A recipe found at the Land O Lakes site. Sour cream is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of the day. I love these pancakes and often don't add the blueberries and they are wonderful without as well.
Provided by diner524
Categories Breakfast
Time 15m
Yield 15 pancakes, 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
- Heat griddle to 350°F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
- VARIATIONS:.
- Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
- Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.
Nutrition Facts : Calories 256.5, Fat 11.1, SaturatedFat 6.3, Cholesterol 63.8, Sodium 657.4, Carbohydrate 34, Fiber 1.4, Sugar 11.3, Protein 5.8
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