Blueberry Almond Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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125 Best Biscuit Mix Recipes by George Geary. Ingredients:
2 cups biscuit mix |
1 cup half-and-half |
1 egg |
3/4 cup fresh blueberries |
1/4 cup sliced almonds |
variation: substitute chopped pecans for almonds |
Directions:
1. Tips: These pancakes are thick. Add an additional egg or up to 1/3 cup more liquid to the batter to thin it.
2. In a large bowl, whisk together biscuit mix, cream and egg just until incorporated. Do not overmix or try to get out all of the lumps.
3. Carefully fold in blueberries and almonds. If you overmix, the batter will turn blue and the pancakes will be tough.
4. Heat nonstick skillet, sprayed with vegetable oil over medium heat. Pour 1/4 cup of batter into pan. Cook until tiny bubbles form on the surface of the pancake, turning once, until golden on both sides and puffed, about 3 minutes.
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