For topping, in a large saucepan, combine sugar, cornstarch and water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
For pancakes, combine dry ingredients in a bowl. In another bowl, beat the eggs; stir in the milk, Friendship® Sour Cream, and butter. Stir into dry ingredients just until blended. Fold in blueberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with blueberry topping.
Yield: about 20 pancakes (3-1/2 cups topping).
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