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
Date: Fri, 7 Jun 1996 19:33:03 -0400 (EDT)
Yields
20 Servings