This week I found a local family that has two acres of blueberry bushes. They pick the berries and sell them to anyone who would like them, so I made my first purchase of three quarts. We eat some of the berries fresh and freeze some to use later. I think I’ll be making more visits to buy blueberries throughout the summer!
My older daughter has always loved blueberries and is a big fan of blueberry pie and blueberry muffins, but one of our favorite things to do with blueberries is to make Blueberry Sour Cream Pancakes. This is the breakfast she requests for her birthday and the first day of school every year!
Blueberry Sour Cream Pancakes
1/2 cup sugar
2 tbsp cornstarch
1 cup water
2 cups fresh or frozen blueberries
2 cups all-purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1 cup (8 ounces) sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries
In a medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat; cover and keep warm.
For 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 bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with blueberry topping. (My husband also likes them with just a dollop of whipped cream!)
photo courtesy public domain pictures