Food
Blueberry Sour Cream Pancakes
By Yankee Magazine|Mar 12 2007|
Try these as a soaked recipe, using buttermilk.
Yield
18, 4 inch pancakes
Ingredients
1-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon brown sugar
1-1/2 teaspoons ground nutmeg
1 tablespoon cinnamon
1 egg, beaten
1 cup sour cream
1 cup whole milk, or buttermilk
1 cup blueberries, rinsed
Instructions
Stir the flour, soda, salt, sugar, nutmeg, and cinnamon together thoroughly. Combine the egg, sour cream, and milk and add to the dry ingredients, stirring just enough to combine. Add blueberries carefully, blending just enough to mix them in. Drop batter by 1/4 cupfuls onto a hot, greased griddle. Cook until the surface is covered with bubbles, turn and cook until the other sides are well browned.
