Sour cream is the special ingredient that
makes these pancakes light, fluffy and tender for breakfast or
anytime of the day.
Blueberry Sour Cream
Pancakes
1 cup all-purpose flour
1 cup milk
1/2 cup sour cream
1 large egg
2 tablespoons granulated sugar
2 tablespoons butter or margarine, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen (thawed) blueberries
Combine all ingredients except blueberries
in large mixer bowl. Beat until well mixed (1 to 2 minutes).
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.
Makes 15 pancakes.
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.
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