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01/28/2012 National Blueber




Source of Recipe


Taste Of Home


Recipe Introduction


Blueberry pancakes are a wonderful treat to enjoy anytime of the day! They are nutritious enough to eat for breakfast, tasty for a snack, or perfect for a quick and easy dinner.
To make blueberry pancakes, first mix up pancake batter. Keep the blueberries in a separate bowl. Once you've poured the batter into the pan, drop a few blueberries onto the center of the pancake. This will ensure that the blueberries' juicy goodness doesn't make a mess all over the pan. It will also help the blueberries stay in place once you flip the pancake over to the other side.
Make a delicious batch of pancakes today to celebrate National Blueberry Pancake Day!



List of Ingredients




`HOME COOKIN’ 01/28/2012 National Blueberry Pancake Day Baked Blueberry Pancakes




Baked Blueberry Pancake


2 cups pancake mix
1-1/2 cups fat-free milk
1 egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup


Recipe




In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup. Yield: 6 servings.

f using frozen blueberries, use without thawing to avoid discoloring the batter.

1 serving (calculated without butter and syrup) equals 200 calories, 4 g fat (1 g saturated fat), 36 mg cholesterol, 527 mg sodium, 34 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.