Mmm! Mouthwatering sour cream pancakes slathered with butter and drizzled with syrup are a treat morning, noon or night.
cups Original Bisquick™ mix
cup sour cream
cup fresh or frozen (thawed and drained) raspberries
cup fresh or frozen (thawed and drained) blueberries
Fruit-flavored syrup or maple syrup, if desired
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
In large bowl, stir all ingredients except berries and syrup with wire whisk or fork until blended. Stir in berries. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn; cook other sides until golden. Serve with syrup.
Use your favorite combo of berries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Pancake
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.