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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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