1 topping:
1/2 cup granulated sugar
2 tbsp cornstarch
1 cup water
4 cup fresh or frozen blueberries
1 pancakes:
2 cup all-purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/2 cup milk
8 oz sour cream (1 cup)
1/3 cup butter or margarine,melted
1 cup fresh or frozen blueberries
Directions
Source: A Taste of Home Magazine Jun/Jul 1996
TOPPING: In a medium saucepan, combine sugar and cornstarch.
Gradually stir in water. Add blueberries; bring to a boil over medium
head. Boil for 2 minutes, stirring constantly. Remove from the heat;
cover and keep warm.
PANCAKES: Combine dry ingredients in a bowl. In another bowl, beat the
eggs. Add milk, sour cream and butter, mix well. Stir into dry
ingredients just until blended. Fold in the blueberries. Pour batter
by 1/4 cupfuls onto a greased hot griddle; turn when bubles form on
top of pancakes. Cook until the second side is golden brown. Serve
with blueberry topping.
Yield: 20 pancakes
3 1/2 cups Topping
From the recipe files of suzy@gannett.infi.net
Servings: 20 pancakes
Blueberry Sour Cream Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Fruit; Pancake
The History of Recipes
Food historians have proved the existance of recipes back into ancient history, certainly as far back into history as ancient Egypt, and quite possibly further than that. In practice though, sadly, these early cook books were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. During the time of the Roman Empire a man called Apicius created a number of scripts detailing recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also informs us how the early Romans used many different spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and dill. As our culinary historical trip moves on a few more years we have a couple of recipe books which appeared in the fourteenth century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that we all know today, but instead descriptions of the types of food prepared by the cooks of the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new culinary innovations created an explosion in publications on food, most of which are now in private collections. Over the following few hundred years, the rich families of the West competed to serve the most exotic meals, and as a consequence, the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and recording recipes common in their social group. By the arrival of the 20th century, cooking publications were highly popular mostly as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Blueberry Sour Cream Pancakes recipe.
