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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 firstname.lastname@example.org Date: Fri, 7 Jun 1996 19:33:03 -0400 (EDT) From: suzy
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