Sour Cream-Blueberry Pancakes

By melissawelch

Ingredients

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

Preparation

Step 1

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.