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)
- 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.
- 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.
- 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
- *We used Wyman’s Frozen Wild Blueberries. These blueberries are small and cook quickly in the batter; no need to thaw.
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
- In the work bowl of a food processor, place walnuts. Pulse 5 times or until coarsely ground.
- 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.