Saturday, February 28, 2009

Blueberry Sour Cream Pancakes

Sour Cream Blueberry Pancakes

2 Cups Flour
1/4 Cup Sugar
4 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Eggs
1-1/2 Cup Milk
8 Ounces Sour Cream
1/3 Cup Butter, melted
One Cup Fresh or Frozen Blueberries

1/4 Cup Sugar
One Tablespoon Cornstarch
1/2 Cup Water
2 Cups Fresh or Frozen Blueberries

These pancakes are to die for! So very moist and fluffy, you will not be able to stop yourself at just one serving! This is our" go-to" recipe if we have guests for breakfast... not only because they are wonderful, but also because this recipe makes a lot!

I will tell you that the original recipe called for double the ingredients for the topping, but I just find that every time I make it, I have quite a bit of blueberry sauce left over. Plus, you always have a couple of people who prefer maple syrup over fruit topping, so that usually factors in as well. Now, having leftover blueberry sauce is not a bad thing, if you eat it. It's so yummy! But if you forget about it and leave it in the back of the fridge...well, that's just sad. And blueberries can be expensive, so we prefer not to waste them if possible. That being said, if you really want some leftover blueberry sauce, double the "topping" portion of this recipe and then gorge yourself!! Just be careful you don't eat too much and end up looking like Violet Beauregard!!

"Violet! You're turning violet, Violet!! What am I going to do with a blueberry for a daughter?" Heeheehee...we just love that movie!!

Let's get started, shall we? We'll start with the blueberry topping...that way if you make the portion above and you don't think it looks like enough, you can go ahead and double it. Hey, we're just here to make your life a little easier! Now get out a medium saucepan and combine your sugar and cornstarch, gradually stirring in the water. Add those luscious blueberries and bring to a boil over a nice medium heat. Boil for about 2 minutes...and don't quit stirring! We need that sauce to thicken up! When it looks good to you, remove it from the heat and cover it to keep it warm. Ok, ok, go ahead and taste it if you must.

For your pancakes, combine your dry ingredients in a nice sized bowl. In another bowl, beat the eggs, and then add in the sour cream, milk, and butter. Mix these ingredients well. Now, make a bit of a well in the middle of the dry ingredients and pour your sour cream mixture into it. Stir just until moistened. Fold in your tasty blueberries very carefully and be careful not to overmix. Err on the side of caution here!! You don't want flat pancakes, do you? Heat your oiled griddle up and pour the batter on, making them whatever size and shape you want. When they start to bubble, lift up a corner to check for doneness. And we're sure you can all take it from here...especially if you read yesterday's post!


jenelle said...

I love these pancakes. Our favorite for holidays. With any extra blueberries I use them to make blueberry muffins. The sauce part colors the whole muffin "violet" and the blueberry taste fills the whole muffin.

Kuckie said...

Good idea, Jenelle!!! Way to join the "party"!!

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