Saturday, July 28, 2012


It's finally blueberry season around here, and we've got plenty.  So it's time to make our favorite blueberry pancakes!
I've been making these pancakes for many, many years.  It's from the Farm Journal Country Cookbook (1972) so that gives you an idea of just how many years!  It's really the only recipe I've ever used from this cookbook, and the book opens right to page 389 where it's located.  I used to have to make a double or triple batch when the kids were home and growing.  Now I just make the original size recipe, and often we have left over batter.  I also almost always substitute yogurt for the sour cream, and sometimes use buttermilk instead of regular milk.    I also use more blueberries than the recipe calls for!  
You can even make the batter ahead of time, and if it seems too thick, just add a bit more milk, and maybe an extra pinch of baking powder.

I just wish the camera battery had been charged!  This gives you the general idea though!

Sour Cream/Blueberry Pancakes

1 cup sifted flour (tho' I never sift it!)
3 tsp baking powder (AKA 1 TB)
1/4 tsp salt
1 TBS sugar
1 cup milk
1/4 cup sour cream
2 TBS melted butter
1/2 cup blueberries

Mix the dry ingredients and set aside.  Lightly beat the egg, and then beat in the milk and sour cream.  Pour liquid ingredients over dry ingredients and blend until batter is just smooth.  Stir in the butter.  Fold in the blueberries.

Drop batter on hot griddle and cook until bottoms are brown and all the bubbles on the surface have popped.  Flip and cook until other side is brown.  Serve hot with butter and *** REAL *** maple syrup!  (We always warm our syrup briefly before serving.)

This makes about 10-12 4 inchish pancakes.

****I'm a maple syrup purist.  I can't abide the fake maple-flavored stuff.  True syrup is not thick and gooey.  It's thin (but very sticky) and runs down the side of your pancakes or waffles, pooling in delicious puddles.  The pancake or waffle also soaks it up like a sponge.  I do not order pancakes or waffles at  a restaurant unless there's a real syrup option and I will pay extra for it.  It helps that we live in maple country, so we can buy it directly from a local sugar house.  It goes a lot further than the fake stuff too, so while it IS more expensive, it goes a lot further than a bottle of Mrs. Butterworth or corn syrup based stuff.  Do I sound biased??  I am!

1 comment:

Lita said...

Covet, covet!

Genuine food!

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