Blueberry Pancakes Open your own pancake house on a weekend morning with these fruit-filled breakfast gems! Prep Time:5 min Start to Finish:20 min Makes:15 pancakes 1package Betty Crocker® wild blueberry muffin mix1 3/4cups water1/4cup vegetable oil2eggs3/4cup maple-flavored syrup 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.High Altitude (3500-6500 ft) No changes. Nutrition Information 1 Serving: Calories 200 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 30 mg; Sodium 200 mg; Total Carbohydrate 35 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 18 %; Iron 4 % Exchanges: 1 Starch; 1 Fruit; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet. Variation For thicker pancakes, decrease water to 1 1/2 cups.Planned-Overs 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.
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