BLUEBERRY SOUR CREAM PANCAKES WITH BLUEBERRY SAUCE

Blueberry Sour Cream Pancakes With Blueberry Sauce image

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.

Provided by chelgilm

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
1 cup water
4 cups blueberries, fresh or frozen
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 sour cream
1/3 cup melted butter or 1/3 cup margarine
1 cup blueberries, fresh or frozen

Steps:

In a medium saucepan, combine sugar and.
cornstarch.
Gradually stir in water.
Add blueberries and bring to boil over medium heat.
Boil for 2 minutes stirring constantly.
Remove from heat.
Cover and keep warm.
Pancakes: Combine dry ingredients in 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 1/4 cupfuls onto greased hot griddle or pan.
Serve with blueberry topping.

Nutrition Facts : Calories 557.6, Fat 22.4, SaturatedFat 12.9, Cholesterol 117.6, Sodium 613.8, Carbohydrate 81.9, Fiber 4.1, Sugar 38.8, Protein 10.2

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