Wild Blueberry-Sour Cream Pancakes with Walnut-Spiced Butter

Blueberry pancakes
Wild Blueberry-Sour Cream Pancakes
Serves: 24 (4-inch) pancakes
  • 33/4 cups self-rising flour
  • ⅔ cup sugar
  • ½ teaspoon salt
  • 11/2 cups milk
  • 11/2 cups sour cream
  • 6 tablespoons vegetable oil
  • 3 large eggs, lightly beaten
  • 11/2 teaspoons vanilla extract
  • 11/2 cups frozen wild blueberries*, unthawed
  • Walnut-Spice Butter (recipe follows)
  1. In a large bowl, combine flour, sugar, and salt. In a medium bowl, whisk together milk, sour cream, oil, eggs, and vanilla. Add milk mixture to flour mixture, stirring just until moistened (batter should be slightly lumpy). Gently fold in blueberries.
  2. Heat a lightly greased griddle over medium heat. Pour about ¼ cup batter for each pancake onto hot griddle. Cook until bubbles form on surface of pancakes and edges begin to look dry (about 3 minutes). Turn pancakes over; cook 2 minutes or until done. Serve warm with Walnut-Spice Butter and syrup.
  3. Note: Because frozen blueberries can quickly discolor batter, spoon half of batter into a bowl. Add half of blueberries; cook pancakes as directed. Repeat procedure with remaining batter and blueberries
  4. *We used Wyman’s Frozen Wild Blueberries. These blueberries are small and cook quickly in the batter; no need to thaw.

Walnut-Spiced Butter
Recipe type: Breakfast
Serves: 11/2 cups
  • 1 cup walnut halves, toasted and cooled
  • 1 cup butter, softened
  • 1 teaspoon pumpkin pie spice
  • ¼ cup sugar
  1. In the work bowl of a food processor, place walnuts. Pulse 5 times or until coarsely ground.
  2. In a medium bowl, place walnuts, butter, and pumpkin pie spice; coarsely mash. On a sheet of wax paper, spoon butter mixture into a 7-inch log. Fold wax paper over butter mixture. Roll up, tightly twisting ends to seal. Refrigerate until firm. Just before serving, sprinkle sugar in a thin layer on a work surface. Unwrap butter; roll in sugar. Cut chilled butter into desired serving sizes.
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