warm. PANCAKES: Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter, mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by quarter cupfuls onto a greased hot griddle; turn when bubles form on top of pancakes. Cook until the second side is golden brown. Serve with blueberry topping. 3.5 cups Topping From the recipe files of suzy@gannett.infi.net ----