1/2 c. sugar
2 Tbsp cornstarch
1 c. cold water
4 c. fresh or frozen bluberries
2 c. flour
1/4 c. sugar
4 tsp baking powder
1/2 tsp salt
1 1/2 c. milk
1 cup (8 oz) sour cream
1/3 c. butter, melted
1 cup fresh or frozen blueberries
1. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
2. For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
3. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
Side note...you can use any fruit you have, we just love the blueberries. Also, you don't have to put the blueberries in the batter. Enjoy...these are so good.