Blueberry Sour Cream Pancakes With Blueberry Sauce Recipes

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 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.

CAKE-MIX BLUEBERRY PANCAKES

Steps:

• Preheat the oven to 200 degrees F (for keeping the pancakes warm). Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately. Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water. Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes. Remove the blueberry sauce from the heat and set aside. (You should have about 3/4 cup.)
• Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick.
• Heat a large nonstick skillet over medium heat; lightly coat with cooking spray. Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each. Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes. Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft). Continue to cook until lightly browned and cooked through, 5 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
• Top the pancakes with the blueberry sauce and a dusting of confectioners' sugar. Serve with butter and maple syrup on the side.

SOUR CREAM BLUEBERRY PANCAKES

Steps:

• Heat griddle or skillet; grease if necessary. Stir all ingredients except blueberries in large bowl until blended. Stir in blueberries.
• Pour batter by scant 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden brown.

LEMON-BLUEBERRY PANCAKES

Steps:

• Sift together flour, baking powder, sugar, and salt in a large bowl.
• Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
• Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
• Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
• Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
• Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

SOUR CREAM-BLUEBERRY PANCAKES

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.

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.