Blueberry Sour Cream Pancakes

TOPPING: 1/2 c Granulated sugar

2 T Cornstarch

1 c Water

4 c Fresh or frozen blueberries

PANCAKES: 2 c All-purpose flour

1/4 c Granulated sugar

4 t Baking powder

1/2 t Salt

2 Eggs

1 1/2 c Milk

8 oz Sour cream (1 cup)

1/3 c Butter or margarine,melted

1 c Fresh or frozen blueberries

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. 3 1/2 cups Topping

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