Blueberry Sour Cream Pancakes Printer-friendly
Source: "Church Suppers," a collection edited by Barbara Greenman

1-1/3 cups all-purpose flour    
1/2 teaspoon baking soda    
1 teaspoon salt    
1 tablespoon sugar    
1/4 teaspoon ground nutmeg or cinnamon    
1 egg, beaten
1 cup sour cream
1 cup milk
1 cup fresh blueberries

Sift the dry ingredients together. Combine the egg, sour cream and milk and mix until blended. Add to the dry ingredients. Fold in the blueberries and stir just until mixed. Spoon about 1/4 cup of the batter onto a hot nonstick griddle or skillet, and cook until the edges look done. These pancakes take a little longer than usual to cook, but they're really light.

Linbo Blueberry Farm
1201 South Fruitland, Puyallup, WA 98371

page updated: 7/11