Ingredients
Scale
- 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
Instructions
- 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. This makes about 15 pancakes. For thicker pancakes you can reduce the water to 1 1/2 cups, but I just did the 1 3/4 cup.
