Ingredients for Blueberry Sour Cream Pancakes With Blueberry Sauce
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 4 cups fresh blueberries (2 cups for sauce, 2 cups for pancakes)
- All Purpose Flour
- Baking Powder
- Salt
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup sour cream
- 2 tablespoons unsalted butter, melted
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How to Make Blueberry Sour Cream Pancakes With Blueberry Sauce
- **Make the Blueberry Sauce:** In a medium saucepan, combine 1/2 cup sugar and 1/4 cup cornstarch.
- Gradually whisk in 1 cup water until smooth.
- Add 2 cups fresh blueberries and bring to a boil over medium heat, stirring constantly.
- Boil for 2 minutes, or until the sauce has thickened.
- Remove from heat, cover, and keep warm.
- **Make the Pancakes:** In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 1/2 cups milk, 1/2 cup sour cream, and 2 tablespoons melted unsalted butter.
- Gently stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
- Fold in 1 cup fresh blueberries.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the pancakes immediately, topped with the warm blueberry sauce.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
155g
Fat
64g
Carbs
27g
