These pancakes are perfect for Easter or Mother’s Day Brunch. Rich and creamy sour cream from dairies like Smith’s make these pancakes extra special. We love topping them with real maple syrup.

Ingredients
2 c. all-purpose flour
1/4 c. sugar
4 t. baking powder
1/2 t. salt
2 eggs
1-1/2 c. milk
1 c. sour cream
1/3 c. butter, melted
1 c. fresh or frozen blueberries

Directions
Combine the dry ingredients in a bowl, set aside.

In another bowl, beat eggs. Add milk, sour cream and butter; mix well.

Stir in dry ingredients just until blended. Gently fold in blueberries.

Pour batter by 1/4 cup onto greased & hot griddle

Tips
You may use whole-wheat flour, but use 2 t. soda & 2 t. baking powder instead.

Serves: 6-8
Makes: 15-20 pancakes


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