We found this recipe from The Sisters' Cafe. We have tried it twice. The only change we made this time was to put half white, half wheat flour. So good!
Blueberry Sour Cream Pancakes
2 c. all purpose flour
1/4 c. sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/2 c. milk
1 c. (8-oz) sour cream (can use light)
1/3 c. butter, melted
1 c. fresh or frozen blueberries
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 cupfulls onto a greased hot griddle; flip when golden on bottom. Cook until the scond side is golden brown.
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