Blueberry Pancakes

Blueberry season is right around the corner, and what better way to enjoy these juicy berries than this delicious breakfast meal!

Blueberry Sour Cream Pancakes

— 1/2 cup sugar (or 1/2 cup evaporated cane juice)
— 2 Tbsp. cornstarch
1 cup water
— 4 cups fresh or frozen blueberries

— 2 1/4 cups whole wheat pastry flour
1/4 cup sugar (or 1/4 cup evaporated cane juice)
4 tsp. baking powder
1/2 tsp. salt
— 2 eggs
— 1 1/2 cups milk
— 1 cup sour cream
— 1/3 cup butter, melted
— 1 cup fresh or frozen blueberries

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

For pancakes, combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter; mix well. Stir into dry ingredients just until moistened. Let sit for a few minutes and if necessary, add a little more flour. Fold in the blueberries. Pour batter by 1/4-1/3 cupfuls onto a greased hot griddle; turn when bubbles form on top of the pancakes. Cook until the second side is golden brown. Serve with blueberry topping. Enjoy!

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