Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Blueberry Pancakes Recipe
INGREDIENTS:
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1 package Betty Crocker wild blueberry muffin mix
1 3/4 cups water
1/4 cup vegetable oil
2 eggs
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DIRECTIONS:
1: Drain blueberries (reserve the liquid for syrup, see tips below). Rinse blueberries and set aside.
2: Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter.
3: Pour about 1/4 cup batter onto hot griddle for each pancake (spray griddle if necessary). Cook about 1 1/2 minutes or until golden. Turn and cook 1 minute until golden.
Darlene’s Tips: For extra special blueberry syrup, mix the reserved blueberry juice to about 3/4 cups of pancake syrup. It will add a hint of blueberry flavor! If you want thicker pancakes, decrease the water to 1½ cups. If you want richer pancakes, use whole milk instead of water. Make and freeze pancakes and heat in your toaster. Keep them separated by freezing in individual baggies then storing all the baggies in one larger bag or container.
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