Blueberry Sour Cream Pancakes Recipe
Servings: 4
Ingredients
- 1 1/2 c. flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tbsp. sugar
- 1/4 teaspoon nutmeg
- 1 egg, beaten
- 1 c. lowfat sour cream
- 1 c. whole lowfat milk
- 1 c. fresh blueberries
Directions
- Stir dry ingredients together. Combine egg, lowfat sour cream, and lowfat milk. Add in to dry ingredients, stirring just to combine. Add in blueberries, stirring just sufficient to fold in blueberries. Drop by 1/4 c. onto warm greased griddle. Cook till surface is covered with bubbles. Turn and cook till other side is well browned. Makes 18 pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 135 | 37% |
| Total Fat 15.28g | 19% |
| Saturated Fat 8.44g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 826mg | 34% |
| Potassium 260mg | 7% |
| Total Carbs 48.51g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 12.08g | 8% |
| Protein 9.64g | 15% |
