Breakfast & Brunch
Blueberry Pancakes
Description
Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!
Ingredients:
- 1 box Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
- 1/4 cup all-purpose flour
- 1 1/2 cups water
- 2 tablespoons vegetable oil
- 2 eggs
Directions:
- Heat skillet or griddle over medium-high heat or to 375°F. Drainblueberries (from mix box); rinse and set aside.
- In medium bowl, stir muffin mix and flour together. Add water, oil and eggs; stir until just blended (batter may be lumpy). Gently stir in blueberries.
- Pour by slightly less than 1/4 cupfuls onto hot greased skillet. Cook until edges are dry, about 1 minute 30 seconds. Turn; cook until golden brown, about 1 minute 30 seconds.
