1 c. milk
1 egg
1/4 c. sour cream
1 c. all-purpose flour
1 tbsp. baking powder
1 tbsp. sugar
1/4 tsp. salt
2 tbsp. butter, melted
1/2 c. fresh blueberries
blueberry syrup (optional)

Combine milk, egg and sour cream. Beat well. Stir together flour, baking powder, sugar and salt. Add to milk mixture. Beat just until large lumps disappear. Stir in the butter. Fold in the blueberries. For each pancake, pour about 1/4 cup batter into a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are slightly dry. Serve with blueberry syrup, if desired.

Yield: 12 (4-inch) pancakes.