Melt in your mouth, golden brown, and bursting with blueberries. The best blueberry pancakes I’ve ever made! Family favorite.
Ingredients: • 7 oz sour cream • 1 cup flour • 1/4 teaspoon salt • 1/2 teaspoon baking powder • 2 eggs, separated • 1/4 cup milk • 1 teaspoon oil • 1 TB spoon sugar • 1 pint blueberries
Directions: • In a small bowl, beat egg whites until stiff; set aside. • In a separate bowl, sift together flour, baking powder, sugar and salt. • Beat egg yolks in a medium mixing bowl; add sour cream, oil and milk. • Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. • Fold in beaten egg whites. • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready. • Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. • Brown on both sides (approximately 2 minutes per side) and serve hot.