Wednesday, December 14, 2011

Blueberry-Sour Cream Pancakes

I've said before how much The Kid loves pancakes. I'm a big fan of pancakes, too. They're made with stuff already on hand, take minimal effort, and are even good the next day. My Buttermilk Pancake recipe is a good one, but sometimes you've got to mix things up a bit. These pancakes are heavy-duty enough to hold up to the blueberries, but still light and fluffy.

A couple cups of flour goes into a large bowl.

Cornmeal will add some body and substance to the pancakes.

Sugar sweetens the deal.

Baking powder will help the pancakes rise. There's a fair amount of powder in these.

And of course, a little salt will enhance the flavor of the pancakes.

Now you'll need a second bowl. Measure out some sour cream. For a lower-fat option, you could use Greek yogurt. I just happened to have a fair amount of sour cream on hand--it was on sale.

Add some milk to thin things out.

Crack in a few eggs.

Whisk things together until the sour cream is completely blended and the eggs are broken up. Then add some vanilla.

Pour the wet ingredients into the dry ingredients.

Whisk until just combined.

You'll get a pretty thick batter.

Use a measuring cup to scoop the batter onto a hot, lightly-greased griddle.

Drop fresh or frozen blueberries onto the pancakes.

Let the pancakes cook until the middle of the pancakes start to bubble.

Then flip!

The pancakes are done when they start to rise in the middle. Check the first couple, just to make sure they've been fully cooked through. Since they're a bit thicker, and the blueberries I used were frozen, it was a minor precaution to avoid raw spots.

Serve with real maple syrup and enjoy!

These are great, hearty pancakes. You could replace the blueberries with bananas or gently-cooked apples. Or replace the sour cream with yogurt (try flavored yogurt!) These are great, filling, fresh pancakes that your family will fall for immediately.

 Recipe: Blueberry-Sour Cream Pancakes

2 c. flour
1/3 c. cornmeal
4 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. sour cream (or yogurt)
3/4 c. milk
3 eggs
1 tsp. vanilla
1/2 c. blueberries (fresh or frozen)

In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.

In a smaller bowl, combine sour cream, milk, eggs, and vanilla. Whisk until smooth. Pour wet ingredients into dry ingredients, stirring until just combined.

Cook pancakes on a hot, lightly-greased griddle. Pour batter and then place blueberries on pancakes. Flip when pancakes begin to bubble in the center. Pancakes are cooked when the middle begins to puff.

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