Wild Blueberry Pancakes

• 1 c. all purpose four
• 1 Tbsp. sugar
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 1 c. sour cream or half and half
• 1/2 c. milk
• 3/4 to 1 c. blueberries
• vegetable oil

1. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl.
2. Beat eggs, sour cream and milk together and add to flour mixture, beating until smooth.
3. Heat griddle over medium heat.
4. Lightly coat with oil.
5. Pour a scant 1/2 cup batter onto griddle; spread batter to make a 5 to 6 inch circles.
6. Sprinkle a few blueberries over.
7. 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.
8. Serve pancakes with warm blueberry sauce.

four, sugar, baking powder, baking soda, salt, eggs, sour cream, milk, blueberries, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=117402 (may not work)