Blueberry Sour Cream Pancakes With Blueberry Sauce Food

BLUEBERRY SOUR CREAM PANCAKES

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.

BLUEBERRY SOUR CREAM PANCAKES

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.

BLUEBERRY BLUEBERRY SOUR CREAM PANCAKES

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.

BLUEBERRY SOUR CREAM PANCAKES WITH BLUEBERRY SAUCE

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.

BLUEBERRY PANCAKES

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.

BLUEBERRY SOUR CREAM PANCAKES

Steps:

• 1. In a large bowl, whisk the eggs thoroughly. (I whisked the eggs with a fork in an 8 cup (2-quart) glass bowl.)
• 2. Pour milk in the bowl; whisk eggs and milk together.
• 3. Add sour cream and vanilla extract to the bowl, and whisk the mixture for a few minutes, until all is blended well together.
• 4. Now add the Bisquick; blend well to mix ingredients together.
• 5. Stir in the blueberries. (Or, wait and top the pancake batter with the blueberries, after the batter has been poured into the skillet or onto the griddle, as shown in the first photo above.)
• 6. Spray a skillet or griddle with a no-stick cooking spray. Heat the skillet over medium-high heat. If using an electric griddle; heat griddle to 350ºF.
• 7. Pour 1/4 cup of batter in skillet or onto the griddle. Cook about 2-3 minutes; turn pancakes, and cook 2-3 minutes, or until pancakes are golden brown.
• 8. (Since I used a skillet, and placed it on my front burner, which is a large-size gas burner, I heated the skillet over medium-low heat, so it only took 1-2 minutes per each side to cook the pancakes.)
• 9. Serve pancakes with maple syrup, or a favorite pancake syrup.

BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE

Steps:

• Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
• Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
• Serve pancakes immediately with butter and Blueberry Compote.

SOUR CREAM PANCAKES

Steps:

• Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
• In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
• In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
• Pour into flour mixture and stir just until mixed.
• Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
• Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
• Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

BUTTERMILK SOUR CREAM BLUEBERRY PANCAKES

Steps:

• Generously grease a frypan or griddle.
• In a large bowl, mix the flour, baking powder, baking soda, salt and sugar (if you prefer a really sweet pancake just add in another tablespoon of sugar) together in a bowl.
• In another bowl whisk together egg, buttermilk, sour cream and melted melted butter until well combined.
• Add the buttermilk mixture to the dry ingredients; whisk/mix to combine.
• Fold in the blueberries.
• Drop about 1/4 cup (can use more batter if desired) onto hot frypan or griddle, and fry until underside is brown and the edges begin to bubble.
• Turn over pancake with a spatula, and continue baking for a couple of minutes.
• Top with sour cream mixed with brown sugar, or drizzle maple syrup or blueberry syrup over top.
• Delicious!