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Heavenly Blues Pancakes
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4 eggs
½ tsp. salt
½ tsp. baking soda
4 tbsps. cake flour or 3½ tbsps. unbleached all-purpose flour
2 cups sour cream
3 tbsps. sugar
Solid vegetable shortening for greasing the griddle or skillet
2 cups blueberries, frozen very hard
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Beat the eggs, salt, baking soda, flour, sour cream and sugar together in a large bowl with a wooden spoon until smooth. This can be done in a food processor or blender, as well.
Heat a griddle or large skillet until very hot. Add just enough shortening to cover with a thin film. Drop onto the hit griddle small spoonfuls of the batter measuring about 2½-in in diameter when spread out. When a few bubbles appear on top of the pancakes, drop a few berries onto each pancake, and quickly turn and cook the second side briefly. Serve with maple syrup or confectioners syrup.
The batter keeps for up to 1 week when covered and refridgerated.
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