Fluffy Blueberry Sour Cream Pancakes

Instructions

1. 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. 2

   In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the eggs, milk, sour cream, and melted butter. Fold the wet ingredients into the dry ingredients until just combined, then gently fold in the fresh or frozen blueberries.

3. 3

   Heat a lightly greased griddle or skillet over medium heat. Pour the batter by 1/4 cupfuls onto the hot surface. Cook until bubbles form and the edges are dry, about 2-3 minutes. Flip and cook until the second side is golden brown, about 2 more minutes.

4. 4

   Serve the pancakes warm, topped with the warm blueberry topping.