TOPPING:
1/2 c Granulated sugar
2 tb Cornstarch
1 c Water
4 c Fresh or frozen blueberries
PANCAKES:
2 c All-purpose flour
1/4 c Granulated sugar
4 ts Baking powder
1/2 ts Salt
2 Eggs
1 1/2 c Milk
8 oz Sour cream (1 cup)
1/3 c Butter or margarine,melted
1 c 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 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.
Yield: 20 pancakes
3 1/2 cups Topping
From the recipe files of suzy@gannett.infi.net
Yields
20 Pancakes