• 1 cup milk
• 1 egg
• 1/4 cup sour cream (or plain nonfat Greek yogurt) by accident once I did not have any sour cream!
• 2 tbsp. butter, melted
• 1 cup flour
• 1 tbsp. baking powder
• 1 tbsp. sugar
• 1/4 tsp. salt
• blueberries

Combine all ingredients except berries.  Pour batter on a hot griddle, sprinkle fruit on top and cook both sides until lightly browned.

Serves 2-3

Sour Cream Maple Syrup (optional):

Combine 1/2 cup sour cream, 1/3 cup maple syrup and 3 tbsp. unsalted butter in a small saucepan. Heat until the butter melts and serve.

Maple Butter (optional): Clinton St. Baking Company Cookbook

Heat 1 cup real maple syrup over medium heat. Add 16 tbsp. cold, unsalted butter cut into cubes slowly while whisking. Once the sauce is smooth and the butter is incorporated, turn off the heat. DO NOT BOIL! It will keep in the refrigerator for at least two months.

Recipe by cooking with aunt juju

http://cookingwithauntjuju.com/2011/11/14/blueberry-pancakes/