Blueberry Pancakes Recipe

Ingredients

1

                        box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix

1 3/4

cups water

1/4

cup vegetable oil

2

eggs

3/4

cup maple-flavored syrup

Preparation

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.

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