How to make it

  • Tips: These pancakes are thick. Add an additional egg or up to 1/3 cup more liquid to the batter to thin it.
  • 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.
  • Carefully fold in blueberries and almonds. If you overmix, the batter will turn blue and the pancakes will be tough.
  • 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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