1 pint strawberries, sliced 1 cup fresh blueberries Sugar 2 cups complete pancake mix 1 1/3 cup water Melted butter Sour cream brown sugar
Place strawberries and blueberries in bowl; sprinkle lightly with sugar. Set aside. Place pancake mix in water in bowl; stir lightly until fairly smooth. Pour batter onto hot lightly greased griddle for each pancake; turning only once. Brush pancakes with butter. Stack 2 or three pancakes on each plate; top with fruit topping and a dollop sour cream. Sprinkle with brown sugar. Frozen blueberries, thawed and drained may be substituted for fresh blueberries.
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