1 12 ounce package blueberry pancake mix
1 3/4 cup milk
1/4 cup oil
1 egg
1 pound bulk sausage, mild
1 8 ounce carton sour cream
Blueberry syrup (recipe follows)

Combine the pancake mix, milk, oil, and egg in a large bowl. Stir until smooth. Fold in the rinsed & drained blueberries.

Spray a 9" crepe pan with oil, then place over medium heat. Pour 1/4 cup batter into the pan. Immediately tilt the pan so that the batter spreads to cover the bottom of the pan. When the top of the pancake is covered with bubbles and the edges are dry, turn the pancake over and cook on the other side. Spray the pan before each pancake. (I make these the night before and stack them with wax paper between in an airtight container.)

Cook the sausage in water to get rid of the grease. Stir to crumble. Drain well. (This can be done the night before also.)

Spread 1 tablespoon of sour cream across the center of each pancake and sprinkle 2 tablespoons of sausage over the sour cream. Roll up and place seam side down in a 13" x 9" baking dish. Bake at 350 degrees for 20 minutes. Serve hot with blueberry syrup.

Blueberry Syrup

2 cups blueberries

1/3 cup sugar (up to 1 cup, to taste)

1/3 cup orange juice

1 teaspoons starch

3 tablespoons lemon juice

Combine in saucepan over medium heat. Cook, stirring continually, until fruit begins to break up. Serve hot.