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RECIPES/Breakfast
A great dish to serve at any brunch.
Blueberry Sour Cream Pancakes
INGREDIENTS
1¼ cup unbleached, all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
1/3 cup sour cream, may use reduced-fat sour cream
¾ reduced-fat milk
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
1 cup blueberries
Instructions
Fit the Cuisinart® Griddler® Combo with both griddle plates and preheat both to medium.

Place the flour, sugar, baking powder, baking soda and salt in a medium bowl. Stir with a whisk to blend. Reserve.

In a separate bowl, whisk the sour cream, milk, egg and vanilla together. Add to the flour mixture; whisk to combine. Stir in the melted butter. Fold in the blueberries. Do not overmix.

Once grill is preheated, drop batter evenly onto each griddle plate using a ¼-cup measure, three pancakes per side. Cook pancakes until bubbles form, about 3 to 3½ minutes; flip and cook until done, about 1 to 1½ minutes longer.

Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.
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RECIPE FACTS

Servings: Makes about twelve 3½-inch pancakes.

Nutritional information per serving

Calories 300 (32% from fat) • carb. 48g • pro. 8g • fat 12g • sat. fat 7g • chol. 80mg • sod. 810mg • calc. 129mg • fiber 2g

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