| 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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