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Pancakes and Waffles - Sour Cream Blueberry Pancakes

with Blueberry Sauce

  • Blueberry sauce:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 4 cups blueberries (fresh or frozen)
  • 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 blueberries (fresh or frozen)

In a medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add 4 cups berries and bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat, cover, and keep warm.

To make pancakes, combine dry ingredients. In a separate bowl, beat eggs and add milk, sour cream, and butter. Mix well. Stir into dry ingredients just until blended. Fold in blueberries.

Pour batter by cupfuls onto greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with blueberry sauce.

Yields 20 pancakes.
Submitted By: Mary Joyce Miller
Guthrie, Ky.
Montgomery Farmers Co-op
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