Blueberry Pancakes

By melanieroe

Prep Time: 5 min
Total Time: 20 min

Nutrition Information:
1 Serving: Calories 200 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 30 mg; Sodium 200 mg; Total Carbohydrate 35 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 18 %; Iron 4 % Exchanges: 1 Starch; 1 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 package Betty Crocker® wild blueberry muffin mix
• 1 3/4 cups water
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup maple-flavored syrup

Details

Servings 15
Adapted from bettycrocker.com

Preparation

Step 1

1. Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
2. Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden.
3. Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.
High Altitude (3500-6500 ft) No changes.

Variation
For thicker pancakes, decrease water to 1 1/2 cups.

Planned-Overs
Freeze extra pancakes for a quick breakfast or snack. Place cooled pancakes between sheets of waxed paper and seal in a plastic bag. Reheat them in your microwave or toaster.