Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter; mix well. Stir in dry ingredients just until blended. Don't over mix. Fold in blueberries.
Pour batter by 1/4 cupfuls onto greased hot griddle; turn when bubbles form on top of pancakes. Cook until golden brown.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 54 (44%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 36.2mg||11 %|
|Sodium 1013.7mg||35 %|
|Potassium 98mg||3 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 13g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 123
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