"I can't have a blueberry for a daughter..."

Oh good ole' Charlie and the Chocolate Factory. Classic, right? 

While we all know that you can't ACTUALLY turn into a blueberry by eating the delicious little fruits, I'm pretty sure my daughters are trying their hardest this week! Blueberry season is here!

As the end of summer winds down and I try to squeeze all the fun in that I can, I find myself trying to do so in the kitchen. I've let them both help out over the last couple of days and have more of a say as to what's cooking.

After a late wake up this morning, I asked them what they'd like to have for breakfast and the consensus was pancakes! I didn't want to make any ole' every day pancakes though. I wanted something special.

Remembering we'd picked up a quart of blueberries from the store this week, I knew just what kind of special pancakes we were going to whip up and exactly what was going on top.

So today, I'd love to share with your our recipe for Blueberry Sour Cream Pancakes with Fresh Blueberry Sauce. (Don't let the sour cream part scare you. It makes for quite the divine pancake!)

As with any of our recipes, they may sound fancy pants, but I promise, they're easy enough for any kind of cook! 

Blueberry Sour Cream Pancakes with Fresh Blueberry Sauce

Kitchen Needs:

2 mixing bowls

Fork or whisk

Small saucepan

Raclette, turned on and preheating at high

Fresh Blueberry Sauce:

Shopping List- 

 1 cup of blueberries

1/4 cup of sugar

2 Tbls. of water

2 teas. of cornstarch

1 teas. of lemon

In a bowl, combine lemon juice and cornstarch and set aside.

In a small saucepan, combine berries, water and sugar and bring to a boil. 

Add lemon juice mixture, stir well and let boil for another couple of minutes.

Take off heat and set aside while you make the pancakes.

Blueberry Sour Cream Pancakes:

Shopping List- 

1 cup of blueberries 

1 cup milk

3/4 cup sour cream
2 large eggs
4 Tbsp unsalted butter, melted
1/2 tsp pure vanilla extract
2 cups all-purpose flour
3 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

To begin, in a bowl, combine all your dry ingredients and mix well to break up any clumps.

In another bowl, combine your wet ingredients well.

Once well combined, pour your dry ingredient mixture into your wet ingredients and gently stir together until it comes together. Don't get crazy here. Over mixing will make for not as yummy pancakes. Be gentle and make sure all the flour is broken up and wet. 

Once that's done, toss the berries in and again, gently mix well until they're evenly distributed.

"Wait! Is that it?"

 Um...yes. What were you expecting? To have to milk a cow or find Madagascar vanilla beans from a specialty store? I told you this one was easy! 

Now it's time to make some pancakes!

Using an ice cream scoop, pour a scoopful onto the griddle side of your preheated raclette. If you don't have a raclette, well, you need to get one. While you wait for it to get to you, you can use a skillet or non stick pan.

Once you start seeing small bubbles on top of the pancake, it's time to flip. 

This recipe will yield 12 fluffy, berry filled pockets of delight, err, I mean pancakes. 

If you wanted to go all crazy like, you could top these bad boys with a drizzle of white chocolate! Go big or go home right?

Happy Eating!