- Prep Time:10 min.
- Cook Time:10 min.
- Serves:8
This recipe makes 12-14 pancakes.
Hot-off-the-griddle blueberry pancakes topped with warm maple syrup simmered with ripe blueberries and a splash of orange juice go together quick & easy with prepared baking mix.
Why try? Feel good about starting your day with a hot breakfast packed with antioxidant-rich blueberries.
Nutritional Information Per Serving: Calories 452, Protein 5.8g, Carbohydrate 86.7g (Dietary Fiber 2.3g), Sugar 59.3g, Fat 10.5g, (Saturated Fat 4.4g), Cholesterol 67.0mg, Sodium 477.2mg.
% Daily Value: Calcium 20%, Iron 15%, Vitamin A 4%, Vitamin C 15%.
Ingredients
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1 cup maple syrup
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4 cups blueberries, divided
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2 cups prepared biscuit and baking mix
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2 large eggs
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1 1/2 cups whole milk
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Zest of 1 orange
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1 teaspoon vanilla
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2 tablespoons melted butter
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1 teaspoon baking powder
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1 tablespoon sugar
Preparation
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1
To prepare blueberry syrup, combine maple syrup and 1 cup blueberries in heavy medium saucepan over medium heat for 10 minutes.
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2
To prepare pancakes, combine baking mix, eggs, milk, orange zest, vanilla, butter, baking powder and sugar in mixing bowl; whisk to blend.
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3
Ladle pancake batter, 3 tablespoons at a time, onto oiled griddle.
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4
Sprinkle each pancake with about 1/4 cup blueberries. Cook over medium heat for 1 to 2 minutes, or until bubbles pop on surface of pancakes, flip and cook on the other side until lightly browned.
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5
Serve warm pancakes topped with blueberry syrup.
Additional Info
Recommended Tool:
Norpro 2.5-c. Pancake Dispenser
From the Kitchens of The Food Channel®.
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