Blueberry sour cream pancakes

This recipe comes from the Taste of home website. They were good, but I've had better blueberry sauces. I'd like to try this again with loganberries. What I did like was that the batter was nice and thick, so the blueberries didn't just burn on the griddle while the rest of the pancake tried to cook. I'd make the pancakes again, but use another one of my sauces like this blueberry sauce.

Ingredients

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup cold water
• 4 cups fresh or frozen blueberries
• 
  PANCAKES:
• 2 cups all-purpose flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1-1/2 cups milk
• 1 cup (8 ounces) sour cream
• 1/3 cup butter, melted
• 1 cup fresh or frozen blueberries

Directions

• In a large saucepan, combine sugar and cornstarch. Stir in 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, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
• Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).