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1 and 3/4 cups flour
1/3 cup sugar
1 teaspoon Haddar Baking Powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup milk
1 cup sour cream
1/3 cup melted butter or oil
1/2 teaspoon Gefen Vanilla Extract
1/2 teaspoon grated lemon zest
1 and 1/2 cups fresh blueberries
2 and 1/2 cups fresh blueberries
1/3 cup sugar
1/2 cup orange juice, divided
1 tablespoon Gefen Cornstarch
2 teaspoons lemon juice
Combine all batter ingredients, except blueberries, in mixer. Slowly add blueberries by hand; mix.
Drop batter by tablespoonfuls into hot oil in large frying pan.
Fry each side until tiny bubbles form on top of batter.
In saucepan, cook blueberries, sugar, and 1⁄4 cup orange juice over medium heat.
Blend cornstarch into remaining 1/4 cup orange juice; dissolve all lumps. Increase heat to boiling, add cornstarch mixture, and cook for one minute. Stir.
Remove pan from heat and add lemon juice.
Cool five to 10 minutes. Pour over or alongside pancakes.
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Blueberry Sauce Made the blueberry sauce to top an easier pancake recipe (Recipe By Nitra Ladies Auxiliary). I used frozen blueberries and it was absolutely delicious!!