Food
Sour Cream Blueberry Pancakes
By Yankee Magazine|Jan 07 2009|
“These are light and fluffy pancakes. Our guests love them smothered in local Barre pure maple syrup.” The Jenkins Inn, Barre, Massachusetts
Yield
Serves 2 to 4
Ingredients
1/2 cup all-purpose or whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs, beaten
1 cup sour cream
1 cup blueberries, fresh or frozen
Instructions
Cook on a lightly greased griddle until lightly browned, about 3 minutes per side. Serve with bacon or sausage and plenty of maple syrup.
