Blueberry Sour Cream Pancakes

Directions

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.

For 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 ¼ 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.