Wild Blueberry-Sour Cream Pancakes
Serves: 24 (4-inch) pancakes
 
Ingredients
  • 33/4 cups self-rising flour
  • ⅔ cup sugar
  • ½ teaspoon salt
  • 11/2 cups milk
  • 11/2 cups sour cream
  • 6 tablespoons vegetable oil
  • 3 large eggs, lightly beaten
  • 11/2 teaspoons vanilla extract
  • 11/2 cups frozen wild blueberries*, unthawed
  • Walnut-Spice Butter (recipe follows)
Instructions
  1. In a large bowl, combine flour, sugar, and salt. In a medium bowl, whisk together milk, sour cream, oil, eggs, and vanilla. Add milk mixture to flour mixture, stirring just until moistened (batter should be slightly lumpy). Gently fold in blueberries.
  2. Heat a lightly greased griddle over medium heat. Pour about ¼ cup batter for each pancake onto hot griddle. Cook until bubbles form on surface of pancakes and edges begin to look dry (about 3 minutes). Turn pancakes over; cook 2 minutes or until done. Serve warm with Walnut-Spice Butter and syrup.
  3. Note: Because frozen blueberries can quickly discolor batter, spoon half of batter into a bowl. Add half of blueberries; cook pancakes as directed. Repeat procedure with remaining batter and blueberries
  4. *We used Wyman’s Frozen Wild Blueberries. These blueberries are small and cook quickly in the batter; no need to thaw.
Recipe by Cottage Journal at https://thecottagejournal.com/wild-blueberry-sour-cream-pancakes-walnut-spiced-butter/