Recipe: Blueberry Sour Cream Pancakes with Blueberry Topping

Blueberry Sour Cream Pancakes with Blueberry Topping
Source: Taste of Home Magazine Jun/Jul 1996
Yield: 20 pancakes
3 1/2 cups Topping

TOPPING:
1/2 cup granulated sugar
2 tbsp cornstarch
1 cup water
4 cups fresh or frozen blueberries

PANCAKES:
2 cups all-purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/2 cups milk
8 oz sour cream (1 cup)
1/3 cup butter or margarine, melted
1 cup fresh or frozen blueberries

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.