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Sour Cream Blueberry Pancakes

Sour Cream Blueberry Pancakes
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Yield: Serves 2 to 4

“These are light and fluffy pancakes. Our guests love them smothered in local Barre pure maple syrup.” The Jenkins Inn, Barre, Massachusetts

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  • 1/2 cup all-purpose or whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 cup blueberries, fresh or frozen


Cook on a lightly greased griddle until lightly browned, about 3 minutes per side. Serve with bacon or sausage and plenty of maple syrup.
Updated Wednesday, January 7th, 2009

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