BLUEBERRY PANCAKES RECIPE – BETTYCROCKER.COM
Provided by: Betty Crocker Kitchens
Total time: 20 minutes
Prep time: 5 minutes
|1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix|
|1 3/4 cups water|
|1/4 cup vegetable oil|
|3/4 cup maple-flavored syrup|
- 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.
- 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.
- Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.
Calories 200 , CarbohydrateContent 35 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 200 mg