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Sour Cream Blueberry Pancakes




Source of Recipe


The Breakfast Table


List of Ingredients




2 cups Original Bisquick® mix
1 cup sour cream
1/2 cup milk
2 eggs
1 cup fresh or frozen (thawed) blueberries



Recipe



1. Heat skillet over medium-high heat or electric griddle to 350ºF;
grease skillet or griddle.

2. Beat Bisquick, sour cream, milk and eggs in large bowl with wire
whisk or hand beater until smooth. Stir in blueberries. Pour a little
less than 1/4 cup batter for each pancake into hot skillet.

3. Cook about 3 minutes or until edges are dry. Turn; cook about 3
minutes or until golden brown.