Sour Cream Blueberry Pancakes Recipe

Ingredients

2

                        cups Original Bisquick™ mix

1

cup sour cream

1/2

cup milk

2

eggs

1

cup fresh or frozen (thawed) blueberries

Preparation

Heat skillet over medium-high heat or electric griddle to 350°F; grease skillet or griddle.

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.

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

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