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Posted by on Feb. 5, 2009 at 3:43 PM
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1 cup all-purpose flour
1 tbsp. sugar
1 1/4 tsp. baking powder
1/2 tsp baking soda
1 tsp. salt
2 eggs
1 cup sour cream (or; Half & Half)
1/2 cup milk
1/4 to 1 cup blueberries
Vegetable Oil

Combine flour, sugar, baking powder, baking soda, and salt in a mixing
bowl. Beat eggs, sour cream, and milk together. Add to 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 of few blueberries over. When bubbles form and break on top
and edges lose their wet shiny look (about 1 minute), flip pancake. Cook
around side until brown and bake through (about 1 minute). Continue
until all of the batter is used. Serve pancakes with warm Blueberry
Sauce (see below)

Puree 1/2 cup blueberries in a small food processor or blender with 2
tbsp. fresh lemon juice. Combine pureed blueberries, 1/2 cup sugar, 1/2
cup water and 1/2 cinnamon stick in a 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.


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by on Feb. 5, 2009 at 3:43 PM
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Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

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