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Blueberry and Ginger Mini Pancakes

Blueberries pureed with sour cream and sugar, and set aside. Whole milk and ginger heated together and cooled. Egg and baking mix combined with ginger mixture. Individual pancakes prepared on griddle and served with berry sauce.


  • 1/2 cup Milk
  • 1 Egg
  • 1 cup Blueberries and/or Raspberries
  • 1 cup Sour Cream
  • 1 cup All-Purpose Baking Mix
  • 3 tablespoons Brown Sugar
  • 2 tablespoons finely chopped Crystallized Ginger


  1. Puree the sour cream, 1/2 cup blueberries and sugar in a food processor for 1 minute.
  2. Set aside.
  3. In a microwave safe bowl, add the milk and ginger and cook for 30 seconds.
  4. Let the mixture cool to room temperature.
  5. Whisk in the baking mix and egg until well combined.
  6. Lightly spray a griddle with non-stick cooking spray.
  7. Pour 1-1/2 tablespoons of batter per pancake on the griddle and cook in batches for 3 minutes, turning once per batch.
  8. Repeat until batter has been used.
  9. Serve with berry sauce and enjoy.

Pancake Making Tips – Perfect Pancakes

  • For a perfectly golden brown pancake, wait until the top is bubbly and the bubbles pop before turning it, which should take about a minute or two.
  • Flipping too early will cause the pancake to fall apart and the center to be undercooked. The second side will take an additional minute or so to thoroughly cook.

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