One of the boys favorite things is to have breakfast for supper. I'm not sure why, but having breakfast food at suppertime just feels like a huge treat. I hadn't done it for a while, and the boys had spent most of last week asking for it. So last night I surprised them with blueberry pancakes, scrambled eggs, sausage links, fresh orange juice and fruit salad. It was a big hit, and I was definitely the boys' favorite person for the rest of the evening!
They were good, no, they were great. So good, that I think I'll share the recipe so you can try them for yourself.
Blueberry Sour Cream Pancakes
Syrup: 1/2 cup sugar, 2 tablespoons cornstarch, 1 cup water, 4 cups 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 heat, cover and keep warm.
Pancakes: 2 cups flour, 1/4 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt, 2 eggs, 1 1/2 cups milk, 1 cup sour cream (I usually end up substituting at least half blueberry yogurt to intensify the flavor), 1/3 cup butter, melted and 1 cup fresh blueberries
Combine all dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and melted butter; mix well. Stir into dry ingredients just until moistened. Fold in blueberries. our batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until the 2nd side is golden brown. Serve with blueberry topping.
Honestly, I love them best with butter and a little maple syrup, but the blueberry topping is good, too.
There weren't many left over, but we put them in the refrigerator and they were great leftover, too. Rosie doesn't really like cereal or most American breakfast foods, but she loved these. I think I'm going to make another batch just to keep in the refrigerator for an easy already-made breakfast option.
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