Blueberry Sour Cream Pancakes

Recipe By: Taste of Home
Serving Size: 20

• 1/2 Cup sugar
• 2 Tablespoons cornstrach
• 1 Cup water
• 4 Cups blueberries, fresh or frozen

PANCAKES
 2 Cups flour
1/4 Cup sugar
 4 Teaspoons baking powder
1/2 Teaspoon salt
2 eggs 1 1/2 Cups milk
 1 Cup sour cream
1/3 Cup butter, melted
 1 Cup blueberries, fresh or frozen
In a medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries; bring to a boil over medium heat. 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 cupfulls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with blueberry topping.