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45 minutes
Prep: 10 minutes
Cook: 30 minutes
138 calories per serving view nutrition facts
24 servings
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| Topping | |||
| 1/2 | cup | sugar | granulated |
| 2 | tablespoons | cornstarch | |
| 1 | cup | water | |
| 4 | cups | blueberries | fresh , or frozen |
| Pancakes | |||
| 2 | cups | flour, all-purpose | |
| 1/4 | cup | sugar | granulated |
| 4 | teaspoons | baking powder | |
| 1/2 | teaspoon | salt | |
| 2 | large | eggs | |
| 1 1/2 | cups | milk | |
| 8 | ounces | sour cream | (1 cup) |
| 1/3 | cup | butter | or margarine, melted |
| 1 | cup | blueberries | fresh or frozen |
In a medium saucepan, combine sugar and cornstarch.
Gradually stir in water.
Add blueberries; bring to a boil over medium head. 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 blended.
Fold in the blueberries. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubles form on top of pancakes.
Cook until the second side is golden brown.
Serve with blueberry topping.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 86mg | 4% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 1.0g | 4% |
| Sugars 10.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 4% | Vitamin C | 5% | |
| Calcium | 5% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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