July 26 - SOUR CREAM PANCAKES & LEMON BLUEBERRY SAUCE

While we wait for the grapes to ripen, we can enjoy the blueberries that came from the garden. The recipe below, for lemon-blueberry sauce, is to die for. You can pour it over the pancakes, you can mix it with plain yogurt, or you can even eat it with a spoon. Oh, and the pancakes are the best I have ever eaten!

1 cup water
2/3 cup sugar
1/4 cup fresh lemon juice
2 T. cornstarch
2 cups fresh blueberries

In heavy saucepan, combine water, sugar, lemon juice and cornstarch and whisk well until cornstarch is completely dissolved in liquids. Place over medium heat and cook and stir one minute. Add blueberries and continue to cook and stir until sauce has thickened and is a rich, deep blue-purple color, about five minutes.

SOUR CREAM PANCAKES

1 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 tsp. sugar
1 tsp. baking soda
2 eggs, lightly beaten
1 tsp. vegetable oil
1/ cup sour cream
1 cup buttermilk

Combine flour, baking powder, salt, sugar and baking soda in a large bowl. Whisk to blend. Combine eggs, oil, sour cream and buttermilk. Stir into flour mixture until smooth. Spoon about 1/3 cup batter per pancake onto nonstick griddle or skillet. Turn when tops are covered with bubbles and edges look cooked. Cook until browned. Serve with your favorite syrup. Yield: 12 medium-size pancakes.

Be careful, though, when you serve these pancakes. Your guests/family may not make it through the evening.