Assigned Categories: Breakfast & Brunch, Cakes

Wild Blueberry Pancakes

Source: The Marlboro Country Cookbook




1 cup all-purpose flour
1 tbsp sugar
1-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 cup sour cream or half-and-half
1/2 cup milk
3/4 to 1 cup blueberries
* vegetable oil

Blueberry Sauce

1/2 cup blueberries
2 tbsp fresh lemon juice
1/2 cup sugar
1/2 cup water
1/2 cinnamon stick
1 cup blueberries



1. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Beat eggs, sour cream and milk together. Add to 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 until brown and baked through (about 1 minute). Continue until all batter is used. Serve pancakes with warm Blueberry Sauce.

Blueberry Sauce

1. Puree 1/2 cup blueberries in a small food processor or blender with 2 tbsp 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 mote sugar if needed. Discard cinnamon stick. Keep warm, pour over pancakes.


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