Blueberry Sour Cream Pancakes With Hot Blueberry Sauce Recipe
Servings: 4
Ingredients
- 1 1/3 c. all-purpose flour
- 1 Tbsp. granulated sugar
- 1/2 tsp salt
- 1/4 tsp grnd ginger
- 1 x egg, beaten
- 1 c. lowfat sour cream
- 1 c. lowfat milk
- 1 Tbsp. vegetable oil
- 1 c. frzn blueberries butter (optional) Warm Blueberry Sauce (recipe follows)
Directions
- In large bowl, stir together, flour, sugar, salt, soda and ginger. In small bowl, stir together egg, lowfat sour cream, lowfat milk and oil; add in to dry ingredients and stir just sufficient to combine. Ignore lumps. (Batter will be thick.) Add in blueberries, stirring just sufficient to fold in. Don't overmix.
- Drop batter in 1/4 c. batches onto warm greased griddle or possibly skillet; cook for 3 to 4 min or possibly till top is bubbly. Turn pancake over and cook till bubbly side is well browned. Serve immediately with butter (if using) and Warm Blueberry Sauce.
- Makes about twelve 4-inch pancakes.
- Warm Blueberry Sauce:1 c. frzn blueberries1/4 c. granulated sugar1/4 c. water2 Tbsp. butter1/4 tsp. cinnamon
- In small saucepan, stir together blueberries, sugar, water, butter and cinnamon; bring to boil, crushing berries with back of spoon and stirring till butter is melted. Reduce heat to medium-low and simmer for about 3 min or possibly till slightly thickened. Serve warm. (Syrup may be made ahead, covered and refrigerated for up to 3 days. Gently reheat before serving.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 347 | |
| Calories from Fat 148 | 43% |
| Total Fat 16.84g | 21% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.09g | |
| Cholesterol 79mg | 26% |
| Sodium 380mg | 16% |
| Potassium 234mg | 7% |
| Total Carbs 39.81g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 8.53g | 6% |
| Protein 8.94g | 14% |
