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Receta Blueberry Sour Cream Pancakes With Hot Blueberry Sauce
by Global Cookbook

Blueberry Sour Cream Pancakes With Hot Blueberry Sauce
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Ingredientes

  • 1 1/3 c. all-purpose flour
  • 1 Tbsp. granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp grnd ginger
  • 1 x egg, beaten
  • 1 c. lowfat sour cream
  • 1 c. lowfat milk
  • 1 Tbsp. vegetable oil
  • 1 c. frzn blueberries butter (optional) Warm Blueberry Sauce (recipe follows)

Direcciones

  1. In large bowl, stir together, flour, sugar, salt, soda and ginger. In small bowl, stir together egg, lowfat sour cream, lowfat milk and oil; add in to dry ingredients and stir just sufficient to combine. Ignore lumps. (Batter will be thick.) Add in blueberries, stirring just sufficient to fold in. Don't overmix.
  2. Drop batter in 1/4 c. batches onto warm greased griddle or possibly skillet; cook for 3 to 4 min or possibly till top is bubbly. Turn pancake over and cook till bubbly side is well browned. Serve immediately with butter (if using) and Warm Blueberry Sauce.
  3. Makes about twelve 4-inch pancakes.
  4. Warm Blueberry Sauce:1 c. frzn blueberries1/4 c. granulated sugar1/4 c. water2 Tbsp. butter1/4 tsp. cinnamon
  5. In small saucepan, stir together blueberries, sugar, water, butter and cinnamon; bring to boil, crushing berries with back of spoon and stirring till butter is melted. Reduce heat to medium-low and simmer for about 3 min or possibly till slightly thickened. Serve warm. (Syrup may be made ahead, covered and refrigerated for up to 3 days. Gently reheat before serving.)