Sour Cream–Blueberry Pancakes
- 1 cup light sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2.15 ounces gluten-free baking and pancake mix (about 1/2 cup; such as Pamela's)
- 1/4 teaspoon salt
- Cooking spray
- 1 cup blueberries, divided
- 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. Add baking mix and salt to sour cream mixture, stirring just until moistened.
- Heat a large nonstick skillet or griddle over medium-high heat. Coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto hot pan; cook 1 minute. 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.
light sour cream, sugar, vanilla, eggs, baking, salt, cooking spray, blueberries
Taken from www.myrecipes.com/recipe/sour-cream-blueberry-pancakes (may not work)