Gluten-Free Blueberry Sour Cream Pancakes

Name: Gluten-Free Blueberry Sour Cream Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters fresh blueberries; 1 egg; 237 milliliters milk; 59 milliliters sour cream; 2 Tbsps vegetable oil; 237 milliliters Bisquick® Gluten Free mix

You can never have too many morn meal recipes, so give Gluten-Free Blueberry Sour Cream Pancakes Head to the store and pick up mix, egg, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

In large bowl, stir Bisquick mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.

Ingredients you will need

Baking Mix

Blueberries

Sour Cream

Milk

Egg

Cooking Oil

Equipment you will use

Bowl

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).

Ingredients you will need

Cooking Spray