Blueberry Sour Cream Pancakes
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1-1/2 cups 2% milk
- 1 cup sour cream OR yogert
- 1/3 cup butter, melted
- 1 cup fresh or frozen blueberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 4 cups fresh or frozen blueberries
In a large bowl, combine the flour, sugar, baking powder and salt.
Combine the eggs, milk, sour cream and butter.
Stir into dry ingredients just until moistened. Fold in blueberrie.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.