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Wild Blueberry Pancakes



  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup sour cream or half-and-half
  • 1/2 cup milk
  • 3/4 to 1 cup blueberries
  • Vegetable oil


  1. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Beat eggs, sour cream and milk together. Add flour mixture, beating until smooth.
  2. Heat griddle over medium heat. Lightly coat with oil. Pour a scant 1/2 cup batter onto griddle; spread batter to make 5 to 6-inch circles. Sprinkle a few blueberries over. When bubbles form and break on top and edges lose their wet and shiny look (about 1 minute), flip pancake. Cook second side
  3. Until brown and baked through (about 1 minute). Continue until all batter is used. Serve pancakes with warm blueberry sauce. Makes 4 servings
  4. Blueberry Sauce: Puree 1/2 cup blueberries in a small food processor or blender with 2 tablespoons fresh lemon juice. Combine pureed blueberries, 1/2 cup sugar, 1/2 cup water and 1/2 cinnamon stick in medium saucepan. Bring to a full boil, reduce heat and simmer 5 to 8 minutes. Add 1 cup blueberries and simmer 2 to 3 minutes, adding more sugar if needed. Discard cinnamon stick. Keep warm; pour over pancakes.

Posted by tgraddy at Recipe Goldmine 6/5/01 7:23:39 pm.


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