BLUEBERRY SOUR CREAM PANCAKES
When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana
Provided by Taste of Home
Time 25m
Yield about 20 pancakes (3-1/2 cups topping).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
Nutrition Facts : Calories 332 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 387mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
BLUEBERRY PANCAKES
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
- Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
SOUR CREAM-BLUEBERRY PANCAKES
Want to know the secret to blueberry pancakes bursting with blueberry flavor? Sour cream! It adds a rich, creamy taste you'll love.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Heat skillet over medium-high heat or electric griddle to 350°F; grease skillet or griddle.
- Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.
- Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg
BLUEBERRY PANCAKES
This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
- In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
- Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g
BLUEBERRY SOUR CREAM PANCAKES
A recipe found at the Land O Lakes site. Sour cream is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of the day. I love these pancakes and often don't add the blueberries and they are wonderful without as well.
Provided by diner524
Categories Breakfast
Time 15m
Yield 15 pancakes, 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
- Heat griddle to 350°F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
- VARIATIONS:.
- Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
- Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.
Nutrition Facts : Calories 256.5, Fat 11.1, SaturatedFat 6.3, Cholesterol 63.8, Sodium 657.4, Carbohydrate 34, Fiber 1.4, Sugar 11.3, Protein 5.8
BLUEBERRY BLUEBERRY SOUR CREAM PANCAKES
If you like blueberries, this breakfast treat is for you. I am prejudiced but use wild Maine berries. They have that extra "bite"!
Provided by Aroostook
Categories Breakfast
Time 25m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- Beat together wet ingredients.
- Add butter to egg and sour cream.
- Add milk to sour cream mixture.
- Mix wet ingredients into dry ingredients until just incorporated.
- Add blueberries last and fold in carefully.
- Preheat lightly coated griddle or skillet over medium heat.
- If you are using an electric griddle, set temperature to 360°F.
- Test by adding a few drops of water on hot pan. When the drops start to "dance" on the griddle it is time to cook.
- For each pancake, pour about a 1/4 cup of batter onto a hot griddle.
- Cook on first side until bubbles that form begin to pop and edges look dry.
- With a spatula, turn and cook until the second side is rich and golden-brown.
- Serve with Maine Blueberry Syrup or honey.
Nutrition Facts : Calories 301.6, Fat 15.2, SaturatedFat 8.8, Cholesterol 85.2, Sodium 539.8, Carbohydrate 34.3, Fiber 1.3, Sugar 6.1, Protein 7.6
BLUEBERRY SOUR CREAM PANCAKES WITH BLUEBERRY SAUCE
These are really good. Using fresh blueberries is best. Credit for this recipe goes to Paula Hadley, Forest Hill, LA, as printed in Taste of Home's Family Collection Cookbook.
Provided by chelgilm
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine sugar and.
- cornstarch.
- Gradually stir in water.
- Add blueberries and bring to boil over medium heat.
- Boil for 2 minutes stirring constantly.
- Remove from heat.
- Cover and keep warm.
- Pancakes: Combine dry ingredients in 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 greased hot griddle or pan.
- Serve with blueberry topping.
Nutrition Facts : Calories 557.6, Fat 22.4, SaturatedFat 12.9, Cholesterol 117.6, Sodium 613.8, Carbohydrate 81.9, Fiber 4.1, Sugar 38.8, Protein 10.2
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