Step #1 Sift together first 6 ingredients In a large-ish bowl.
Step #2 Whisk together beaten eggs & next 4 ingredients; stir in the cereal.
Step #3 Add to flour mixture, stirring just until dry ingredients are moistened.
Step #4 (Batter will be thick.
Step #5 ) Pour about 1/4 c batter onto a hot (350°), greased griddle or a greased nonstick skillet over med-heat/flame; spread batter into a circle with back of a spoon.
Step #6 Cook pancakes 2 mins or until tops are covered with bubbles & edges look cooked; turn & cook 2 to 3 mins or until done.
Step #7 Top each serving evenly with Wild Blueberry-and-Peach Topping, and, whipped cream, if desired, mint sprigs, & confectioners sugar.
Enjoy the Sour Cream-Blueberry Morning Pancakes With Wild Blueberry-and-Peach Topping recipe