Title: Blueberry Sour Cream Pancakes
Categories: Pancake Blank
Yield: 20 Pancakes

		TOPPING:
1/2	c	Granulated sugar
2	tb	Cornstarch
1	c	Water
4	c	Fresh or frozen blueberries
		PANCAKES:
2	c	All-purpose flour
1/4	c	Granulated sugar
4	ts	Baking powder
1/2	ts	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.

Yield: 20 pancakes : 3 1/2 cups Topping

From the recipe files of suzy@gannett.infi.net From: Suzy

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