Joel Siegel's Floaters With Blueberry Syrup

Directions

1. For our family cooking segment, Joel decided to make one of his breakfast favorites - pancakes with blueberry syrup.
2. Put the Large eggs in a mixing bowl and stir till well blended. Add in the salt, baking soda, flour, lowfat sour cream, and sugar, and mix well. All of this can be done in a blender, if you prefer.
3. Heat a griddle or possibly frying pan till it is good and warm, film with grease, and drop small spoonfuls of batter onto the grilddle-just sufficient to spread to an approximately 2 1/2-inch round. When a few bubbles appear on top of the pancakes, turn them over and cook briefly.
4. Blueberry Syrup: Cook 1 c. berries, sugar, water, lemon juice and vanilla in heavy medium suacepan, stirring till sugar dissovles. Increase heat and bring to boil. Reduce heat and simmer till mix thickens to syrup, stirring occasionally. Add in remaining 1 c. blueberries and cook till soft, stirring occasionally, about 5 min. (Can be prepared 2 days ahead. Reheat before serving.)
5. Makes about 1 3/4 c..
6. Hint: These pancakes are very light, more of a crepe texture than a cake texture becausethey're made with very little flour. Flipping them takes a little more care than you might be used to. Try them with hot maple syrup instead of the blueberry syrup. I call them "Floaters" because they're so light they seem to float right off the plate. And right onto your thighs
7. (especially if you use regular lowfat sour cream).