1 ½ cups all purpose flour
1 1/2 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk, or more
1/4 cup sour cream
2 tablespoons unsalted butter, melted
1/2 cup semi-frozen or dry wild blueberries
Garnish: Additional sour cream mixed with brown sugar to taste, sprinkled on blueberries. Garnish with fresh raspberries too. Blend dry ingredients. Stir in remaining ingredients, folding in blueberries last. (Cover and refrigerate overnight if not using right away) Heat griddle, using 2 teaspoons or so butter per each large pancake. Ladle in batter in spoonfuls. Cook until underside is brown and edges begin to bubble. Turn over and continue cooking. Serve with maple or blueberry syrup.
Serves 2-4
