Blueberry Sour Cream Pancakes

1¼       cups unbleached, all-purpose flour

3          tablespoons granulated sugar

2          teaspoons baking powder

¼         teaspoon baking soda

¾         teaspoon table salt

1⁄3          cup sour cream

¾         cup reduced-fat milk

1          large egg

1          teaspoon pure vanilla extract

2          tablespoons unsalted butter, melted and cooled slightly

1          cup fresh blueberries

Nutritional information per serving (1 pancake):

Calories 101 (36% from fat) • carb. 14g • pro. 2g • fat 4g
• sat. fat 2g • chol. 25mg • sod. 272mg
• calc. 76mg • fiber 1g

1.  In a medium bowl, whisk together the
flour, sugar, baking powder, baking soda
and salt; reserve. In a separate small bowl, whisk together the sour cream, milk, egg
and vanilla.

2.  Gently whisk the wet ingredients into the dry ingredients until just combined. Carefully fold in the butter and blueberries.

3.  Fit the Cuisinart^® Breakfast Central^™ with the pancake plates. Adjust the temperature setting to 4. Once preheated, pour ¼ cup of batter in each pancake mold. Cook in the closed position for about 2½ to 3 minutes each side.

4.  Serve immediately.