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Steps
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.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Don’t have any fresh blueberries? Frozen can be substituted, but do not thaw the blueberries.
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