Blueberry Sour Cream Pancakes

Blueberries and sour cream were just meant to be best friends, I’ve decided. They just go so well together! I made some Sour Cream-Blueberry Bread a while back, and I thought it was such a happy mixture… and here they are again, like old friends, only much easier to make in a quick pancake. Blueberry pancakes are my favorite and my best! Hope you ENJOY! (P.S. I didn’t make the sauce for this one- I usually make a yummy sauce, but as you can see, I literally couldn’t wait to tare into this bad boys, and they stood on their own two feet without the sauce.)

Blueberry Sour Cream Pancakes (Taste of Home)

For the Sauce:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup cold water
• 4 cups fresh or frozen blueberries

PANCAKES:

• 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 (8 ounces) sour cream
• 1/3 cup butter, melted
• 1 cup fresh or frozen blueberries

Directions

• In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
• For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
• Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 2 pancakes with 1/3 cup topping equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.