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Steps
1
Heat nonstick griddle or skillet over medium-low heat.
2
Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips.
3
For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown.
4
Serve pancakes with butter and syrup.
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Frozen raspberries can be substituted for the frozen wild blueberries.
These pancakes are sweet on their own, so you might not need that syrup.
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Nutrition Facts are not available for this recipe
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