Sour Cream-Blueberry Morning Pancakes With Wild Blueberry-and-Peach Topping

Southern Living
BRAND WINNER POST Selects Cereal. You can toss the warm peaches with the blueberry sauce, or leave them separate for a beautiful presentation.
Makes 14 pancakes


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1 cup all-purpose flour
1/4 cup firmly packed light brown sugar
4 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, beaten
1/2 cup canola oil
1/2 cup 1% low-fat milk
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 1/4 cups crushed blueberry cereal
vegetable shortening
Whipped cream, fresh mint sprigs (optional)
confectioners sugar (optional)


Prep: 15 Minutes
Cook: 5 Minutes

1. Sift together first 6 ingredients in a large bowl. Whisk together beaten eggs and next 4 ingredients; stir in cereal. Add to flour mixture, stirring just until dry ingredients are moistened. (Batter will be thick.)

2. Pour about 1/4 cup batter onto a hot (350°), greased griddle or a greased nonstick skillet over medium heat; spread batter into a circle with back of a spoon. Cook pancakes 2 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 to 3 minutes or until done. Top each serving evenly with Wild Blueberry-and-Peach Topping, and, if desired, whipped cream, mint sprigs, and confectioners sugar.

Created date

December 2005