2 cups Bisquick mix
1 cup sour cream
1/2 cup milk
2 eggs
1 cup fresh or frozen (thawed) blueberries
Heat skillet over medium-high heat or electric griddle to 350ºF; grease skillet or griddle.
Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.
Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.
1 cup sour cream
1/2 cup milk
2 eggs
1 cup fresh or frozen (thawed) blueberries
Heat skillet over medium-high heat or electric griddle to 350ºF; grease skillet or griddle.
Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.
Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.
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