Blueberry Sour Cream Pancakes

Topping:

¼ c. Cox Honeyland's Blueberry Honey 

2 Tbsp. cornstarch

1 c. water

4 c. fresh or frozen blueberries

Combine honey and cornstarch in a pan. Gradually stir in water. Add blueberries and bring to a boil over medium heat. Boil for two minutes, stirring constantly. Remove from heat. Cover and keep warm.

Pancakes:

2 c. all-purpose flour 

2 Tbsp. Cox Honeyland's Blueberry Honey

2 tsp. baking powder 

½ tsp. salt

2 eggs 

1 ½ c. milk

1 c. sour cream 

1/3 c. butter or margarine, melted

1 c. blueberries

Combine dry ingredients in a bowl. In a different bowl, beat the eggs and add milk, sour cream, honey, and butter. Mix well. Stir into dry ingredients until blended. Fold in the blueberries. Use a ¼ c. measuring cup to pour batter onto a greased hot griddle. Flip when bubbles form on top of the pancake. Cook until the second side is golden. Serve warm with topping.