Light, fluffy pancakes with that interesting flavor sour cream adds
1c. sifted flour
3tsp. baking powder
¼c. dairy sour cream
2tblsp. melted butter
Sift together flour, baking powder, salt and sugar.
Beat together egg, milk and sour cream.
Pour milk mixture over dry ingredients and blend with rotary beater until batter is just smooth. Stir in butter. Fold in blueberries.
Pour 2tblsp. batter onto hot griddle for each cake. (Pour 1tblsp. batter onto hot griddle for each cake if you want silver-dollar-size pancakes. If you have the time this is a festive way to serve them.) Brown on one side until golden. Turn and brown on the other side. If cakes brown too fast, lower heat. Serve hot with butter and maple syrup or Maine Blueberry Syrup (recipe follows).