Gluten-Free blueberry sour cream pancakes: a classic that everyone - TopicsExpress

Gluten-Free blueberry sour cream pancakes: a classic that everyone can enjoy! Ingredients 1 cup Bisquick Gluten Free mix 1 cup milk 2 tablespoons vegetable oil 1 egg 1/4 cup sour cream 1 cup fresh blueberries Butter, if desired Directions 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. Recipe:bit.ly/1eS0Sf6

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