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Recipe
Sour Cream Blueberry Pancakes With Blueberry Sauce Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 674g | |
| Calories 1648 | |
| Calories from Fat 1218 | 74% |
| Total Fat 138.31g | 173% |
| Saturated Fat 81.8g | 327% |
| Trans Fat 0.0g | |
| Cholesterol 832mg | 277% |
| Sodium 1751mg | 73% |
| Potassium 1285mg | 37% |
| Total Carbs 70.94g | 19% |
| Dietary Fiber 4.2g | 14% |
| Sugars 41.88g | 28% |
| Protein 37.88g | 61% |
Ingredients Convert Measures
- 3/4 c. lowfat sour cream
- 1/4 teaspoon salt
- 1/4 c. flour
- 1/3 c. nonfat dry lowfat milk pwdr (or possibly buttermilk pwdr)
- 1/4 c. water
- 3 Large eggs, separated
- Healthy pinch of cream of tartar
- Butter
- 1 c. blueberries, washed & picked over
Directions
- Whisk the lowfat sour cream with the egg yolks and mix till smooth. Sift together the lowfat milk pwdr, salt and flour and add in the water till just combined. Mix in the yolk, cheese mix but don't over mix. Add in cream of tartar to the egg whites and beat till soft, but not dry peaks are formed. Gently fold into the batter. Heat a griddle or possibly fry pan and coat with butter. Drop batter by the spoonful onto the griddle and sprinkle berries on top. Cook slowly till one side is done, then flip and cook the other side.
