| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
20 |
Servings |
INGREDIENTS
| 1/2 |
c |
Granulated sugar |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Water |
| 4 |
c |
Fresh or frozen blueberries |
| 2 |
c |
All-purpose flour |
| 1/4 |
c |
Granulated sugar |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Milk |
| 8 |
oz |
Sour cream (1 cup) |
| 1/3 |
c |
Butter or margarine;melted |
| 1 |
c |
Fresh or frozen blueberries |
INSTRUCTIONS
TOPPING
PANCAKES
Source: A Taste of Home Magazine Jun/Jul 1996
TOPPING: In a medium saucepan, combine sugar and cornstarch. Gradually stir
in water. Add blueberries; bring to a boil over medium head. Boil for 2
minutes, stirring constantly. Remove from the heat; cover and keep warm.
PANCAKES: Combine dry ingredients in a bowl. In another bowl, beat the
eggs. Add milk, sour cream and butter, mix well. Stir into dry ingredients
just until blended. Fold in the blueberries. Pour batter by 1/4 cupfuls
onto a greased hot griddle; turn when bubles form on top of pancakes. Cook
until the second side is golden brown. Serve with blueberry topping.
Yield: 20 pancakes, 3 1/2 cups Topping.
From the recipe files of suzy@gannett.infi.net
Date: Fri, 7 Jun 1996 19:33:03 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
MM-Recipes Digest V3 #159
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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