Recipe - Blueberry Sour Cream Pancakes

TOPPING
One half cup Granulated sugar
2 tablespoon Cornstarch
1 cup Water
4 cup Fresh or frozen blueberries

PANCAKES
2 cup Allpurpose flour
One fourth cup Granulated sugar
4 teaspoon Baking powder
One half teaspoon Salt
2 Eggs
1 One half cup Milk
8 ounce Sour cream (1 cup)
1/3 cup Butter or margarine;melted
1 cup 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 One fourth 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 One half cups Topping.

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

Date: Fri, 7 Jun 1996 19:33:03 0400 (EDT)

From: suzy suzy@gannett.infi.net

MMRecipes Digest V3 #159

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.