Sour Cream–Blueberry Pancakes

Name: Sour Cream–Blueberry Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 61 grams gluten-free baking and pancake mix (about 1/2 cup; such as Pamelas); 237 milliliters blueberries, divided; 2 larges eggs; 0 teaspoons salt; 237 milliliters light sour cream; 1 Tbsp sugar; 1 teaspoon vanilla extract

Sour Cream–Blueberry Pancakes is Head to the store and pick up baking and pancake mix, cream, eggs, and a few other things to make it today.

Instructions

Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife.

Ingredients you will need

Baking Mix

Equipment you will use

Measuring Cup

Knife

Whisk

Bowl

Add baking mix and salt to sour cream mixture, stirring just until moistened.

Ingredients you will need

Baking Mix

Sour Cream

Salt

Heat a large nonstick skillet or griddle over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Pour about 1/4 cup batter per pancake onto hot pan; cook 1 minute.

Equipment you will use

Frying Pan

Sprinkle each pancake with 1 tablespoon blueberries. Cook 1 minute or until edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Top pancakes evenly with remaining 1/2 cup blueberries.

Ingredients you will need

Blueberries