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Blueberry Sour Cream Pancakes Recipe


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     Blueberry Sour Cream Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   15 pancakes

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
1 cup whole milk
1/4 cup dairy sour cream
1 egg
2 tablespoons butter, melted
1 cup blueberries
1 cup blueberries
1/2 cup maple syrup

Mix flour, baking powder, baking soda, salt and sugar until well blended. Add all remaining pancakes ingredients except blueberries. Beat until well blended. Stir in blueberries. Heat a greased griddle until a drop of water sizzles. Pour 1/4 cup batter onto griddle; cook until bubbles form, about 2-3 minutes. Turn pancake over and cook until light brown, about 1-2 minutes. Serve warm with blueberry syrup. SYRUP- In a sauce pan, heat blueberries and syrup for 3 minutes; strain through a sieve; discard oil; pour into a pitcher. Serve warm

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