DESCRIPTION
Pancakes simply can't get much better than these as the sour cream and butter make them extra light and fluffy - exactly what the doctor ordered!

Yields: 5 servings (3-4 pancakes each)
Prep Time: 5 minutes
Cook Time: 2-3 minutes

INGREDIENTS

1 cup sifted All Purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons granulated sugar
1teaspoon light brown sugar
2/3 cup sour cream
1/2 cup milk
2 eggs
4 tablespoons butter, melted
1 1/2 cups fresh blueberries
1 sliced banana
1 tablespoon powdered sugar (for dusting)

DIRECTIONS

1. Sift together all the dry ingredients.

2. Combine the milk and sour cream, stirring well. Beat in eggs with electric mixer until light and fluffy.

3. Add dry ingredients to wet mixture in mixing bowl and beat on lowest speed, scraping with rubber spatula, just light.

4. Add the melted butter last; beat until fluffy.

5. Fold in fresh blueberries to the batter, stirring well.

6. Spray griddle lightly with canola cooking spray. Preheat griddle until a drop of water skittles across the surface.

5. Pour 1/4 cup batter onto griddle. Cook over medium heat until bubbles form (30-60 seconds). Turn over with spatula and cook another 30-60 seconds or until golden brown.

6. Top with sliced bananas, and dust with powered sugar.

7. Serve immediately with butter, and real maple syrup. AMAZING!!