Blueberry Pancakes

 


Ingredients

  • 1
    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

Steps

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.

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.

3 Heat reserved blueberry liquid and syrup. Serve syrup with pancakes.

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