Blueberry Sour Cream Pancakes With Hot Blueberry Sauce Recipe

1. 1

   In large bowl, stir together, flour, sugar, salt, soda and ginger.

2. 2

   In small bowl, stir together egg, lowfat sour cream, lowfat milk and oil; add in to dry ingredients and stir just sufficient to combine.

3. 3

   Ignore lumps.

4. 4

   (Batter will be thick.)

5. 5

   Add in blueberries, stirring just sufficient to fold in.

6. 6

   Don't overmix.

7. 7

   Drop batter in 1/4 c. batches onto warm greased griddle or possibly skillet; cook for 3 to 4 min or possibly till top is bubbly.

8. 8

   Turn pancake over and cook till bubbly side is well browned.

9. 9

   Serve immediately with butter (if using) and Warm Blueberry Sauce.

10. 10

    Makes about twelve 4-inch pancakes.

11. 11

    Warm Blueberry Sauce:1 c. frzn blueberries1/4 c. granulated sugar1/4 c. water2 Tbsp.

12. 12

    butter1/4 tsp.

13. 13

    cinnamon

14. 14

    In small saucepan, stir together blueberries, sugar, water, butter and cinnamon; bring to boil, crushing berries with back of spoon and stirring till butter is melted.

15. 15

    Reduce heat to medium-low and simmer for about 3 min or possibly till slightly thickened.

16. 16

    Serve warm.

17. 17

    (Syrup may be made ahead, covered and refrigerated for up to 3 days.

18. 18

    Gently reheat before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.