Blueberry Pancakes

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2 large eggs
3/4 cup milk (I used 2%)
1 cup sour cream
1 teaspoon vanilla extract
2 cups Bisquick Original Pancake & Baking Mix
1 cup fresh, or frozen (thawed) blueberries
maple syrup, or your favorite pancake syrup

In a large bowl, whisk the eggs thoroughly.
(I whisked the eggs with a fork in an 8 cup (2-quart) glass bowl.)

Pour milk in the bowl; whisk eggs and milk together.

Add sour cream and vanilla extract to the bowl, and whisk the mixture for a few minutes,
until all is blended well together.

Now add the Bisquick; blend well to mix ingredients together.

Stir in the blueberries. (I used thawed, frozen blueberries.)

Spray a skillet or griddle with a no-stick cooking spray.
Heat the skillet over medium-high heat.
If using an electric griddle; heat griddle to 350ºF.
Pour 1/4 cup of batter in skillet or onto the griddle.
Cook about 2-3 minutes; turn pancakes, and cook 2-3 minutes,
or until pancakes are golden brown.

(Since I used a skillet, and placed the pan on my front burner
which is a large-size gas burner, I heated the skillet over a medium-low heat,
so it only took 1-2 minutes per each side to cook the pancakes.)

Serve pancakes with maple syrup, or a favorite pancake syrup.

Yields: About 20 (3-1/2 inch) blueberry pancakes.