BLUEBERRY PANCAKES W/ BLUEBERRY SAUCE
Our household loves fresh fruits and veggies and I wanted to try to welcome Spring by making my own blueberry pancakes with blueberry sauce.
Provided by Jennifer Bass
Categories Pancakes
Time 25m
Number Of Ingredients 8
Steps:
- 1. In a small saucepan, heat 1/3 cup of water, 1/3 cup of sugar and half to three-quarters of the pint of blueberries. Bring to a boil, stir, and reduce heat to just a simmer.
- 2. In a large mixing bowl, combine Bisquick, egg, and milk. Using a wire whisk, beat until batter is somewhat smooth and gently fold in the rest of the blueberries.
- 3. On a heated griddle or non-stick skillet, spray non-stick cooking spray. Pour just under 1/3 cup of the batter into the skillet. If using a large skillet, you should be able to get about 2 pancakes per batch. Don't overcrowd the skillet.
- 4. Cook until edges are dry and batter starts to bubble a little in the middle. Carefully turn the pancake over using a spatula. Once you have flipped the pancake, take a basting brush and dip into butter. Carefully spread the butter over the pancakes while they are in the skillet.
- 5. Place one pancake on a plate, add about 1 tablespoon of the blueberry sauce, top with another pancake and additional blueberry sauce. Garnish with whipped topping, if desired.
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