Wild Blueberry Pancakes

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1 cup flour
1 T. sugar
1 1/4 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 eggs
1 cup sour cream or half and half
1/2 cup milk
3/4 to 1 cup blueberries
Vegetable oil

Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Beat eggs, sour cream and milk together. Add to flour mixture, beat in until smooth. Heat griddle over medium heat; Lightly coat with oil. Pour a scant 1/2 cup batter onto griddle; spread batter to make 5 to 6 inch circles. Sprinkle a few blueberries over. When bubbles form and break on top and edges lose their wet and shiny look, (about 1 minute), flip pancake. Cook second side until brown and baked through, about 1 minute. Continue until all batter is used. Serve pancakes with warm blueberry syrup. Warm Blueberry Syrup:
Puree 1/3 cup blueberries in a small food processor or blender with 2 T. fresh lemon juice. Combine pureed blueberries, 1/2 cup sugar, 1/2 cup water and 1/2 cinnamon stick in medium pan. Bring to a full boil, reduce heat and simmer 2 to 3 minutes, adding more sugar if needed. Discard cinnamon stick. Keep warm, pour over pancakes.

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