Ingredients
2cupsall purpose flour
¼cupsugar
4tspbaking powder
½tspsalt
2eggs,lightly beaten
1½cups2% milk
1cupsour cream
½cupbutter,melted
1cupblueberries,fresh or frozen
½cupsugar
2tbspcornstarch
1cupcold water
4cupsblueberries,fresh or frozen
Preparation
In a large saucepan, combine the sugar and cornstarch. Stir in the water until smooth. Add the blueberries.
On medium heat, bring the mixture to a boil and continue to stir for about 2 to 4 minutes until the mixture has thickened. Remove from the heat, and cover with foil to keep warm.
In a large bowl combine the flour, sugar, baking powder and salt.
In a small bowl, combine the eggs, milk, sour cream, and butter. Stir into the dry ingredients until it is just moistened. Fold in the blueberries.
On a greased griddle over medium low heat, add ¼ cup of the batter to the center. When small bubbles appear at the surface, flip the pancake and cook the other side until golden brown.
Serve with blueberry topping
