2 c. all purpose flour
1/4 c. sugar
4 t. baking powder
1/2 t. salt
2 eggs
1 1/2 c. milk
1 c. (8 oz) sour cream
1/3 c. butter, melted
1 c. fresh or frozen blueberries
Combine dry ingredients in a bowl. In another bowl, beat the eggs; stir in the milk, sour cream and butter. Stir into dry ingredients just until blended. Fold in blueberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with blueberry topping.
Makes about 20 pancakes.
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