BUMBLEBERRY PANCAKES

Bumbleberry Pancakes image

Mmm! Mouthwatering sour cream pancakes slathered with butter and drizzled with syrup are a treat morning, noon or night.

Provided by Betty Crocker Kitchens

Time 30m

Yield 20

Number Of Ingredients 8

Ingredients

2 cups Original Bisquick™ mix
3/4 cup sour cream
1 cup milk
2 tablespoons sugar
1 egg
1/2 cup fresh or frozen (thawed and drained) raspberries
1/2 cup fresh or frozen (thawed and drained) blueberries
Fruit-flavored syrup or maple syrup, if desired

Steps:

Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
In large bowl, stir all ingredients except berries and syrup with wire whisk or fork until blended. Stir in berries. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn; cook other sides until golden. Serve with syrup.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Pancake, Sodium 160 mg, Sugar 3 g, TransFat 1/2 g