Sour Cream/Blueberry Pancakes

Preparation info

  • Difficulty


  • Makes


    pancakes using 2 tblsp. batter

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Light, fluffy pancakes with that interesting flavor sour cream adds


  • 1 c. sifted flour
  • 3 tsp. baking powder
  • ¼ tsp. salt
  • 1 tblsp. sugar
  • 1 egg
  • 1 c. milk
  • ¼ c. dairy sour cream
  • 2 tblsp. melted butter
  • ½ c. blueberries


  • Sift together flour, baking powder, salt and sugar.
  • Beat together egg, milk and sour cream.
  • Pour milk mixture over dry ingredients and blend with rotary beater until batter is just smooth. Stir in butter. Fold in blueberries.
  • Pour 2 tblsp. batter onto hot griddle for each cake. (Pour 1 tblsp. batter onto hot griddle for each cake if you want silver-dollar-size pancakes. If you have the time this is a festive way to serve them.) Brown on one side until golden. Turn and brown on the other side. If cakes brown too fast, lower heat. Serve hot with butter and maple syrup or Maine Blueberry Syrup (recipe follows).

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