Wild Blueberry Sour Cream Pancakes
Looking for a way to guarantee a great day? Sorry, we can't help. But our Wild Blueberry Sour Cream Pancakes won't hurt your chances either.
- 1 cup milk
- 1 egg
- 1/4 cup commercial sour cream
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons butter melted
- 1/2 cup fresh blueberries
Combine milk, egg and sour cream, beat well. Stir together flour, baking powder, sugar, and
salt; add to milk mixture. Beat just until large lumps disappear.
Stir in the butter. Fold in the blueberries.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are slightly dry. Serve with blueberry syrup, if desired.
Makes 12 4- inch pancakes