Blueberry Pancakes with Fresh Blueberry Syrup
The recipe Blueberry Pancakes with Fresh Blueberry Syrup can be made in around 45 minutes. This recipe serves 20 and costs 21 cents per serving. This hor d'oeuvre has 93 calories, 3g of protein, and 3g of fat per serving. 393 people were glad they tried this recipe. If you have baking powder, salt, sour cream, and a few other ingredients on hand, you can make it. It is brought to you by Yummy Healthy Easy. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is not so super. Try Blueberry Pancakes with Blueberry Maple Syrup, Cornmeal Pancakes with Blueberry Syrup, and Blueberry Pancakes With Maple Syrup for similar recipes.
Servings: 20
Ingredients:
4 tsp. baking powder
1 cup fresh or frozen blueberries
2 Tbsp. cornstarch
2 eggs
2 cups all-purpose flour
1½ cup milk (+ a little more as necessary to thin batter out)
½ tsp. salt
1 cup light sour cream
¼ cup Truvia sweetener (or ½ cup sugar)
1 cup cold water
Equipment:
mixing bowl
sauce pan
griddle
frying pan
Cooking instruction summary:
Combine flour, baking powder, Truvia and salt in a large mixing bowl. In another bowl, beat the eggs and add in the milk, and sour cream. Stir mixture into dry ingredients, just until moistened.Fold in the blueberries. If batter is too thick, lightly stir in more milk until the desired consistency. Pour batter by ¼ cups onto a hot greased griddle or pan. Flip over when bubbles start to form on the top. (Makes about 20 pancakes.)For syrup: In a large saucepan, combine water, cornstarch and Truvia until smooth. Add blueberries. Bring to a boil over medium heat. Cook and stir for about 2 minutes or until thickened and blueberries start to pop open. Remove from heat and serve with cooked pancakes. Enjoy!
Step by step:
1. Combine flour, baking powder, Truvia and salt in a large mixing bowl. In another bowl, beat the eggs and add in the milk, and sour cream. Stir mixture into dry ingredients, just until moistened.Fold in the blueberries. If batter is too thick, lightly stir in more milk until the desired consistency.
2. Pour batter by ¼ cups onto a hot greased griddle or pan. Flip over when bubbles start to form on the top. (Makes about 20 pancakes.)For syrup: In a large saucepan, combine water, cornstarch and Truvia until smooth.
3. Add blueberries. Bring to a boil over medium heat. Cook and stir for about 2 minutes or until thickened and blueberries start to pop open.
4. Remove from heat and serve with cooked pancakes. Enjoy!
Nutrition Information:
covered percent of daily need
