Blueberry Pancakes Recipe

Ingredients
<br>- 1 (18.2 ounce) package Betty Crocker® wild blueberry muffin mix
<br>- 1 3/4 cups water
<br>- 1/4 cup vegetable oil
<br>- 2 eggs
<br>- 3/4 cup maple-flavored syrup
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: Heat reserved blueberry liquid and syrup.  Serve syrup with pancakes.
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Ingredients
- 1 (18.2 ounce) 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

Directions
step 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.
step 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.
step 3: Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.

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