Sour Cream Blueberry Pancakes With Blueberry Sauce Recipe
Servings: 6
Ingredients
- 3/4 c. lowfat sour cream
- 1/4 teaspoon salt
- 1/4 c. flour
- 1/3 c. nonfat dry lowfat milk pwdr (or possibly buttermilk pwdr)
- 1/4 c. water
- 3 Large eggs, separated
- Healthy pinch of cream of tartar
- Butter
- 1 c. blueberries, washed & picked over
Directions
- Whisk the lowfat sour cream with the egg yolks and mix till smooth. Sift together the lowfat milk pwdr, salt and flour and add in the water till just combined. Mix in the yolk, cheese mix but don't over mix. Add in cream of tartar to the egg whites and beat till soft, but not dry peaks are formed. Gently fold into the batter. Heat a griddle or possibly fry pan and coat with butter. Drop batter by the spoonful onto the griddle and sprinkle berries on top. Cook slowly till one side is done, then flip and cook the other side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 210 | 79% |
| Total Fat 23.89g | 30% |
| Saturated Fat 13.99g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 270mg | 11% |
| Potassium 125mg | 4% |
| Total Carbs 9.14g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.25g | 3% |
| Protein 5.08g | 8% |
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