My husband and I sometimes have very different taste buds when it comes to food. He is more of a fruit dessert person and I am a chocolate person. He loves steak and practically all meat and I am not a fan. One thing it seems that we always agree on is breakfast, breakfast, BREAKFAST! It’s no wonder we eat breakfast for dinner at least once a week! Anyway, my mom got this blueberry pancake with blueberry syrup recipe from a friend and it has quickly become one of our very favorites! They are moist, delicious, and NOT sickly sweet. We were both in love, so of course I have to share them!
Blueberry Pancakes:
2 cups Flour
1/2 cup Sugar
4 tsp. Baking Powder
1 1/2 c. Milk
8 oz. Sour Cream
1 cup Fresh Blue Berries
2 eggs
Combine your dry ingredients in one bowl and your wet ingredients (excepting your berries) in another bowl (like pictured above). Slowly add wet ingredients into the dry bowl and mix well. Fold in berries. If possible, let mixture sit for awhile before cooking pancakes (by awhile, think at least 15 minutes).
^^^How cute is my little helper, by the way??
Blueberry Syrup:
1/2 cup Sugar
2 TBL. Corn Starch
1 cup Water
1 cup Fresh or Frozen Blue Berries
Mix sugar and corn starch together in a small saucepan. Slowly add water to pan and whisk continuously to prevent clumping. Add Blue Berries and bring to a boil. Boil for 2 min.
I mentioned above that this is not a sickly sweet recipe. If you do like your syrup really sweet you may want to add a bit more sugar. I would recommend tasting it first though, I really think it is the perfect amount. Oh, and don’t worry, if you are too lazy to make the syrup as well (I’m not judging ;) they taste great with regular syrup!
I hope you all love these pancakes as much as we do!
If you like this post, check out the secret to making amazing crepes or the world’s best breakfast casserole! This post may be linked up.