Bumbleberry Pancakes

Mouthwatering sour cream pancakes slathered with butter and drizzled with syrup are a treat morning, noon or night. ...MORE + LESS -

2 cups (500 mL) Bisquick* mix

3/4 cup (175 mL) sour cream

1 cup (250 mL) milk

2 tbsp (25 mL) sugar

1 egg

1/2 cup (125 mL) fresh or frozen (thawed and drained) raspberries

1/2 cup (125 mL) fresh or frozen (thawed and drained) blueberries

Fruit-flavoured syrup or maple syrup, if desired

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1

Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375ºF or heat skillet over medium heat.
2

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.
3

Cook until edges are dry. Turn; cook other sides until golden. Serve with syrup.