Wednesday, January 07, 2009

Easy Blueberry Pancakes

From the Betty Crocker Kitchen

  • 2 cups Original Bisquick® mix
  • 1 cup milk
  • 2 eggs
  • 1 cup fresh or Cascadian Farm® frozen organic blueberries (thawed)
1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

2. Stir Bisquick, milk and eggs until blended; gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle.

3. Cook until edges are dry. Turn; cook until golden.

For uniformly shaped pancakes, pour the batter from an ice-cream scoop or a 1/4-cup measure.

Don't be blue! You can use other types of berries instead of blueberries. Raspberries, blackberries or a combination would be yummy!

Smaller berries will work better than very large ones.

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