SOUR CREAM BLUEBERRY PANCAKES

2 cups Bisquick baking mix
2 eggs
1/2 to 2/3 cup milk
1 cup dairy sour cream
1 cup fresh blueberries (or frozen thawed and drained)

Beat Bisquick, eggs, milk, and sour cream with a hand beater until smooth. Gently stir in the berries.

Heat griddle, oiled if needed, and pour a scant 1/4 cup batter on hot griddle for each pancake. Cook until dry around edges, turn and cook until golden brown.

Yield: Approximately 15 pancakes