Breakfast
Blueberry Sour Cream Pancakes
Makes about twelve 3½-inch pancakes.
Blueberry Sour Cream Pancakes
Makes about twelve 3½-inch pancakes.
A great dish to serve at any brunch.
Calories 300 (32% from fat)
carb. 48g
pro. 8g
fat 12g
sat. fat 7g
chol. 80mg
sod. 810mg
calc. 129mg
fiber 2g
carb. 48g
pro. 8g
fat 12g
sat. fat 7g
chol. 80mg
sod. 810mg
calc. 129mg
fiber 2g
Ingredients
- 1¼ cup unbleached, all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- ⅓ cup sour cream, may use reduced-fat sour cream
- ¾ reduced-fat milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 cup blueberries
Preparation
- Fit the Cuisinart® Griddler® Combo with both griddle plates and preheat both to medium.
- Place the flour, sugar, baking powder, baking soda and salt in a medium bowl. Stir with a whisk to blend. Reserve.
- In a separate bowl, whisk the sour cream, milk, egg and vanilla together. Add to the flour mixture; whisk to combine. Stir in the melted butter. Fold in the blueberries. Do not overmix.
- Once grill is preheated, drop batter evenly onto each griddle plate using a ¼-cup measure, three pancakes per side. Cook pancakes until bubbles form, about 3 to 3½ minutes; flip and cook until done, about 1 to 1½ minutes longer.
- Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.
