Betty Crocker Wild Blueberry Pancakes Recipes

BUTTERMILK BLUEBERRY OAT FLOUR PANCAKES

Steps:

• In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
• In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
• Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
• Serve pancakes with warm blueberry syrup.

EASY BLUEBERRY-WHITE CHOCOLATE PANCAKES

Steps:

• Heat nonstick griddle or skillet over medium-low heat.
• Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips.
• For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown.
• Serve pancakes with butter and syrup.

BLUEBERRY PANCAKES

Steps:

• 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.

CLASSIC PANCAKES

Steps:

• In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
• Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

BETTY CROCKER WILD BLUEBERRY PANCAKES

Steps:

• Drain and rinse blueberries, saving juice to mix with maple syrup, if desired.
• In a medium bowl combine muffin mix, water, oil, and eggs until blended--don't overstir.
• Carefully add blueberries.
• Melt a pat of butter on a heated griddle.
• Pour about a third of a cup of batter on to griddle.
• When pancake is bubbly all over and gets dry on the edges, flip it and cook the other side.

PROTEIN PANCAKES WITH QUINOA AND BLUEBERRIES

Steps:

• Place oats in large bowl, add milk; stir. Let stand 5 minutes.
• Add yogurt and eggs to oatmeal mixture; mix well. Add remaining Pancake ingredients except blueberries; mix until blended. (Batter will be thick.)
• Heat electric nonstick griddle to 350°F or skillet over medium heat. For each pancake, pour about 1/4 cup batter onto griddle; spread to 4 inches in diameter. Sprinkle 1 tablespoon blueberries over each pancake. Cook about 2 minutes on each side or until golden brown and cooked through.
• Serve with Toppings.