Blueberry-Sour Cream Pancakes (Gluten Free)

 

1

cup Bisquick® Gluten Free mix

1

cup milk

2

tablespoons vegetable oil

1

egg

1/4

cup sour cream

1

cup fresh blueberries

Butter, if desired

• 1 In large bowl, stir Bisquick mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
• 2 Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
• 3 For each pancake, pour 1/4 cupfuls of batter onto hot griddle. Cook pancakes until dry around edges. Turn and cook other side until golden brown. Serve with butter.