With all that free Sour Cream I got a couple of weeks ago, I'm having to learn how to use it. Here's a good way:
Blueberry Sour Cream Pancakes
½ c. sugar
2 Tbsp. cornstarch
1 c. cold water
4 c. fresh or frozen blueberries
2 c. all-purpose flour
¼ c. sugar
4 tsp. baking powder
½ tsp. salt
1 ½ c. milk
1 c. (8oz) sour cream
1/3 c. butter, melted
1 c. fresh or frozen blueberries
For topping, in a large saucepan, combine sugar, cornstarch and water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
For pancakes, combine dry ingredients in a bowl. In another bowl, beat the eggs; stir in the milk, sour cream and butter. Stir into dry ingredients just until blended. Fold in blueberries.
Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with blueberry topping.
Yield: about 20 pancakes