My son loves blueberries. It is one of the few fruits that he really likes. For years I have been making a sour cream blueberry pancake recipe. It came from an old Taste of Home magazine, and we love it.
I made the recipe often during the summer when fresh blueberries were available, but I also made it during the winter using frozen blueberries.
I had kind of forgotten about the recipe for a while. It was not high up on the list of recipes that I wanted to adapt to be gluten free. However, as soon as our blueberries were ripe, my son requested them. He really missed blueberry pancakes, and my sour cream blueberry pancakes were his favorite.
So, I knew this was a recipe I needed to figure out how to adapt.
Sorghum is becoming one of my favorite flours to use. I find that it especially works well in pancakes, so I knew I wanted to incorporate it into the recipe.
I have also found that gluten free recipes do better with baking soda, so I tweaked the recipe to add that. After making these a few times, and tweaking a few more things, I finally came up with a version very close to the original sour cream blueberry pancake that I used to make.
This is a new family favorite for Saturday Mornings. I hope you enjoy it too.
Sour Cream Blueberry Pancakes
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca flour
- ¼ teaspoon xanthan gum
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1-1/2 cups milk
- 1 cup (8 ounces) sour cream
- 1/3 cup butter, melted
- 1 cup fresh or frozen blueberries
In a large bowl, combine the sorghum flour, potato starch, tapioca flour, xanthan gum, sugar, baking powder, baking soda, and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Pour batter by 1/4 cupful onto a greased hot griddle and cook. Serve with butter and syrup and enjoy!
This post linked to Gluten Free Wednesday.