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Blueberry Pancakes

  Sift together the flour, baking powder, salt and sugar. Blend eggs, milk, sour cream and butter in a separate bowl. Pour liquids over dry ingredients. Mix lightly until blended. Do not mix any longer than necessary, as extra mixing will toughen the pancakes. Gently fold in the blueberries. Fry on a hot buttered or oiled griddle or in a heavy skillet. 

Serves 6

1 c. sifted flour
4 t. baking powder
1/2 t. salt
1 T. sugar
2 eggs
1 c. milk
1/3 c. sour cream
3 T. soft butter
3/4 c. blueberries

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas.

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