---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Blueberry Sour Cream Pancakes
  Categories: Pancakes, Posted-mm
       Yield: 20 pancakes
  
            TOPPING:
     1/2 c  Granulated sugar
       2 T  Cornstarch
       1 c  Water
       4 c  Fresh or frozen blueberries
            PANCAKES:
       2 c  All-purpose flour
     1/4 c  Granulated sugar
       4 t  Baking powder
     1/2 t  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
  
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