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

Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Beat eggs, sour cream and milk together and 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 a 5 to 6 inch circles. Sprinkle a few blueberries over. 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. Serve pancakes with warm blueberry sauce.

Sauce:

1/2 c. blueberries
2 tbsp. fresh lemon juice
1/2 c. sugar
1/2 c. water
1/2 cinnamon stick
1 c. blueberries

Puree blueberries with lemon juice. In small saucepan combine blueberries, sugar, water and cinnamon stick. 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 and pour over pancakes.