GLUTEN-FREE BLUEBERRY SOUR CREAM PANCAKES
Top these gluten free pancakes with butter and pure maple syrup.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In large bowl, stir Bisquick mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
- 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).
- 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.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 390 mg, Sugar 9 g, TransFat 0 g
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