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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Bread 20 Servings

INGREDIENTS

1/2 c Granulated sugar
2 T Cornstarch
1 c Water
4 c Fresh or frozen blueberries
2 c All-purpose flour
1/4 c Granulated sugar
4 t Baking powder
1/2 t Salt
2 Eggs
1 1/2 c Milk
8 oz Sour cream, 1 cup
1/3 c Butter or margarine, melted
1 c Fresh or frozen blueberries

INSTRUCTIONS

Source: A Taste of Home Magazine  Jun/Jul 1996  TOPPING: In a medium
saucepan, combine sugar and cornstarch.  Gradually stir in water. Add
blueberries; bring to a boil over medium  head. Boil for 2 minutes,
stirring constantly. Remove from the heat;  cover and keep warm.
PANCAKES: Combine dry ingredients in a bowl. In another bowl, beat the
eggs. Add milk, sour cream and butter, mix well. Stir into dry
ingredients just until blended. Fold in the blueberries. Pour batter
by 1/4 cupfuls onto a greased hot griddle; turn when bubles form on
top of pancakes. Cook until the second side is golden brown. Serve
with blueberry topping.  Yield: 20 pancakes, 3 1/2 cups Topping.  From
the recipe files of suzy@gannett.infi.net  Date: Fri, 7 Jun 1996
19:33:03 -0400 (EDT)  From: suzy <suzy@gannett.infi.net>  MM-Recipes
Digest V3 #159  From the MealMaster recipe list.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 56
Total Fat: 6.4g
Cholesterol: 34.1mg
Sodium: 182mg
Potassium: 91.2mg
Carbohydrates: 24.5g
Fiber: 1.2g
Sugar: 12.4g
Protein: 3.1g


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