Sour Cream Pancakes with Roasted Blueberries

From Julia Turshen's "Small Victories"

Serves 4

For the roasted blueberries:

1 1/4 C Blueberries (I got the frozen wild blueberries from Walmart and they were delicious!)

Packed 2 T dark brown sugar

For the Pancakes:

3/4 C AP flour

1 t baking soda

1/2 t kosher slat

2 eggs

1 C sour cream

1 T brown sugar

unsalted butter for cooking and serving

Preheat Oven to 400. On a cookie sheet or on a baking pan combine blueberries and sugar and stir to mix. Roast for 15-20 minutes until some have burst and released their juice, stirring occasionally.  Smash them a little with a fork

Meanwhile, in a large bowl, combine flour, baking soda and salt and whisk to combine. Crack the eggs into a medium bowl, add the sour cream and brown sugar and whisk until uniform. Pour the sour cream mixture into the flour mixture and mix with a wooden spoon. Better to undermix than overmix. It should be a little lumpy.

Set a griddle or large cast iron skillet over medium heat and add 1 T butter. Once the butter melts, pour in batter about 1/4 c at a time. Cook until small bubbles appear and underside is nice and browned. Flip and cook another 1-2 minutes. Serve with butter and roasted blueberries.