Blueberry Sour Cream Pancakes

-Ingredients-

BLUEBERRY TOPPING:

1/2 cup sugar

2 tablespoons cornstarch

1 cup cold water
4 cups fresh or frozen blueberries

PANCAKES:

2 cups all-purpose flour

1/4 cup sugar

4teaspoons baking flour

1/2 teaspoon salt

2 eggs

1-1/2 cups milk

1 cup (8 ounces) sour cream

1/3 cup butter, melted

1 cup fresh or frozen blueberries

Directions:

• In 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 heat; cover and keep warm.
• For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
• Pour batter by 1/4 cupful onto greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with blueberry topping.

Tip: If using frozen blueberries, use without thawing to avoid discoloring the batter.