Today, we’re diving into the delightful world of breakfast indulgence with a recipe that’s sure to brighten up your morning routine 🌞. Say hello to “Blueberry Sour Cream Pancakes with Blueberry Sauce” 🥞! Bursting with the juicy sweetness of fresh blueberries, these pancakes are not just good; they’re downright exceptional! Developed by the culinary genius Paula Hadley from Forest Hill, LA, and featured in Taste of Home’s Family Collection Cookbook, this recipe is a true gem 💎.
Blueberry Sour Cream Pancakes With Blueberry Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6
Ingredients:
| For the Blueberry Sauce: | |
|---|---|
| 1/2 cup sugar | 🍚 |
| 2 teaspoons cornstarch | 🌽 |
| 1/4 cup water | 💧 |
| 4 cups fresh blueberries | 💙 |
| For the Pancakes: | |
|---|---|
| 2 cups all-purpose flour | 🌾 |
| 1/4 cup sugar | 🍚 |
| 4 teaspoons baking powder | 🥄 |
| 1/2 teaspoon salt | 🧂 |
| 2 large eggs | 🥚 |
| 1 1/2 cups milk | 🥛 |
| 1/2 cup sour cream | 🥄 |
| 1/4 cup melted butter | 🧈 |
| 2 cups fresh blueberries | 💙 |
Instructions:
-
Prepare the Blueberry Sauce:
- In a medium saucepan, combine the sugar and cornstarch.
- Gradually stir in the water until smooth.
- Add the blueberries and bring the mixture to a boil over medium heat.
- Boil for 2 minutes, stirring constantly.
- Remove from heat, cover, and keep warm.
-
-
Make the Pancakes:
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs until light and fluffy.
- Add the milk, sour cream, and melted butter to the eggs, mixing well.
- Gently stir the wet ingredients into the dry ingredients until just blended.
- Fold in the blueberries, being careful not to overmix.
-
Cook the Pancakes:
- Heat a greased griddle or skillet over medium heat.
- Pour the batter onto the hot griddle using a 1/4 cup measuring cup for each pancake.
- Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on the other side.
-
Serve:
- Stack the pancakes on a plate, layering them with the luscious blueberry sauce.
- Add a dollop of sour cream or a drizzle of maple syrup if desired.
- Garnish with extra fresh blueberries for a burst of color and flavor 🎨💙.
These Blueberry Sour Cream Pancakes are a delightful balance of fluffy goodness and fruity sweetness 🥞💙. Each bite is a symphony of textures, from the light, airy pancake to the burst of juicy blueberries in every mouthful. The tangy kick of sour cream adds a delightful contrast to the sweetness of the blueberry sauce, making this breakfast dish an absolute sensation on your taste buds 🤤.
With a cooking time of just 25 minutes from start to finish, including prep, these pancakes are perfect for lazy weekend mornings or special occasions when you want to treat yourself and your loved ones to something truly extraordinary 🌟. Plus, with a yield of 6 servings, you can easily share the joy of these pancakes with family and friends, creating unforgettable breakfast memories together 🥰.
Nutritionally, these pancakes are not just delicious but also surprisingly balanced. Each serving comes in at around 557.6 calories, with 22.4 grams of fat, 12.9 grams of saturated fat, 117.6 milligrams of cholesterol, 613.8 milligrams of sodium, 81.9 grams of carbohydrates, 4.1 grams of fiber, 38.8 grams of sugar, and 10.2 grams of protein 🥞📊.
Whether you’re a fan of berries, a lover of all things fruity, or simply someone who appreciates a darn good pancake, these Blueberry Sour Cream Pancakes with Blueberry Sauce are sure to become a staple in your breakfast repertoire 🌞🥞. So, gather your ingredients, fire up that griddle, and get ready to experience breakfast bliss like never before 💫!
