Recipe of the Week: Blueberry & Sour Cream Pancakes

Berries have such a short shelf life. We received raspberries in last Wednesday's CSA box, and by Friday they were goners, fuzzy with mold and staining the countertop! I've learned that if you aren't in the mood for berries, you have to either (a) freeze them or (b) make something that will freeze well.

We're ready to flip

On Sunday morning, I decided that a pint of blueberries we purchased was not going to spoil under my watch. I searched a great new website called Gojee, for all their 'blueberry' recipes, and stumbled upon blueberry and sour cream pancakes.

The only problem was that we didn't have sour cream. But, after all the experimenting I've done with pancakes, I figured I would substitute low-fat plain yogurt for the sour cream. And, although the sour cream may have lent a bit more moisture, this recipe creates big, fluffy, soft pancakes. I highly recommend it!

If you're out of sour cream, try substituting yogurt. And really, any berries may be used, fresh or frozen, so long as they're thawed.

A note about freezing: To freeze the leftover pancakes, layer some wax paper on a sheet pan and put the pancakes on the sheet pan. Freeze this sheet pan for a few hours until the pancakes are frozen solid. Then, transfer to a freezer-safe plastic bag or container.