Wild Blueberry Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream or half-and-half
1/2 cup milk
3/4 to 1 cup blueberries
Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Beat eggs, sour cream and milk together. Add flour mixture, beating until smooth.
Heat griddle over medium heat. Lightly coat with oil. Pour a scant 1/2 cup batter onto griddle; spread batter to make 5 to 6-inch circles. Sprinkle a few blueberries over. When bubbles form and break on top and edges lose their wet and shiny look (about 1 minute), flip pancake. Cook second side
Until brown and baked through (about 1 minute). Continue until all batter is used. Serve pancakes with warm blueberry sauce. Makes 4 servings
Blueberry Sauce: Puree 1/2 cup blueberries in a small food processor or blender with 2 tablespoons fresh lemon juice. Combine pureed blueberries, 1/2 cup sugar, 1/2 cup water and 1/2 cinnamon stick in medium saucepan. Bring to a full boil, reduce heat and simmer 5 to 8 minutes. Add 1 cup blueberries and simmer 2 to 3 minutes, adding more sugar if needed. Discard cinnamon stick. Keep warm; pour over pancakes.