Blueberry Sour Cream Pancakes

We made these pancakes for our Mother/Daughter slumber party...they turned out simply delicious! I like to cook something special on Saturday mornings so I'll be adding this recipe to our weekend stash.

The sour cream makes them soft and moist {a must for me}. I used plain yogurt instead of the sour cream the second time I made these since I had run out of the latter. I also have not tried the blueberry sauce, {We just ate ours plain or with syrup.} but I think it would be delicious from the picture in my cookbook.
Hope you enjoy these as much as our family!


Blueberry Sour Cream Pancakes

~ Blueberry Sauce ~

1/2 cup sugar

2 tbsp cornstarch

1 cup cold water

4 cups fresh or frozen blueberries

~ Pancakes ~

2 cups all-purpose flour

1/4 cup sugar

4 tsp. baking powder

1/2 tsp. salt

2 eggs

1 1/2 cups milk

1 cup {8 oz.} sour cream

1/3 cup butter, melted

1 cup fresh or frozen blueberries*

For the sauce: In large saucepan, combine the sugar and cornstarch. Stir in the 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 the pancakes: In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into flour mixture just until moistened. Fold in the blueberries. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
Makes about 20 pancakes and 3 1/2 cups of topping.

*Editor's note: If using frozen blueberries, do not thaw before adding to batter.

My thoughts: I didn't think 1/4 cup of sugar dispersed through 20 pancakes was that bad...or should I feel guilty?