Sour Cream Blueberry Pancakes
4 Servings
INGREDIENTS:
2 Cups Bisquick
1 Cup Sour Cream
1/2 Cup Milk
2 Eggs
1 Cup Fresh Or Frozen (thawed) Blueberries
DIRECTIONS:
Heat griddle; grease 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.