Open your own pancake house on a weekend morning with these fruit-filled breakfast gems!
package Betty Crocker™ wild blueberry muffin mix
cup vegetable oil
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.
For thicker pancakes, decrease water to 1 1/2 cups.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- 30 mg
- 200 mg
- Total Carbohydrate
- 35 g
- Dietary Fiber
- 1 g
- 2 g
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.