Blueberry Pancakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 926
- Total Fat
- 47
- Saturated Fat
- 23
- Carbohydrates
- 105
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 20
- Cholesterol
- 216
- Sodium
- 695
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
3 1/2 cups flour
1 tablespoon baking powder
2 cups sour cream
3 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup melted butter
2 tablespoons canola oil
Fresh blueberries, as needed
Blueberry and maple syrup, for serving
Directions
- Indulge yourself on the weekend with Chuck Hughes' homemade blueberry pancakes, simple and oh- so scrumptious!
- Sift together the flour, baking powder and salt in a large bowl. With a whisk, add the sour cream and give a good mix together. Add the eggs and mix again. Loosen it up by adding the milk, vanilla extract and butter. Combine until it is smooth and a pancake batter-like consistency.
- In a pan over medium-high heat, heat the oil and add 1 ladle of the batter. Before turning it over, add in a good handful of blueberries. Let it go for 3 minutes on each side. Repeat with remaining batter and blueberries.
- Serve with blueberry and maple syrup.