Blueberry Sour Cream Pancakes

Syrup
1/2 c. sugar
2 T. cornstarch
1 c. water
4 c. blueberries

In medium sauce pan, combine sugar and cornstarch. Slowly stir in water.
Add blueberries, bring to boil over medium heat.  Boil for 2 minutes, stirring constantly.  Remove from heat, cover and keep warm

.Pancakes
2 c. flour
1/4 c. sugar
4  t. baking powder
1/2 t. salt
2 eggs
1 1/2 c. milk
1 c. butter
1  c. blueberries

Combine dry ingredients in a bowl.  In another bowl, beat eggs. Add milk, sour cream and butter; mix well. Stir in dry ingredients, just until blended.  Fold in blueberries.   Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form along top of pancake.  Cook until second side is golden brown.