Recipe for Blueberry Sour Cream Pancakes 
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Yield:
20 Servings
Ingredients:
Amount Ingredient
TOPPING ----------------
1/2 cup Granulated sugar
2 tbl Cornstarch
1 cup Water
4 cup Fresh or frozen blueberries
----------------- PANCAKES ----------------
2 cup All-purpose flour
1/4 cup Granulated sugar
4 tsp Baking powder
1/2 tsp Salt
2 x Eggs
1/2 cup Milk
8 oz Sour cream (1 cup)
1/3 cup Butter or margarine,melted
Instructions:
Instructions: 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.

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