Blueberry Sour Cream Pancakes - cooking recipe

Ingredients

1 cup all-purpose flour
1 cup fat-free half-and-half
1/2 cup sour cream
1 egg
2 tablespoons sugar
2 tablespoons butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (fresh or frozen, thawed)

Preparation

Combine all ingredients except blueberries in large bowl. Beat until well mixed. Gently stir in blueberries.
Heat griddle to 350\u00b0F or until drops of water sizzle. For each pancake pour 1/4 cup batter onto greased griddle. Cook until bubbles form (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
VARIATIONS:.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
Banana-Nut Pancakes: Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.