Betty Crocker Wild Blueberry Pancakes - cooking recipe

Ingredients

1 (18 1/4 ounce) package betty crocker wild blueberry muffin mix
1 3/4 cups water (1 1/2 c. for thicker pancakes)
1/4 cup vegetable oil
2 eggs

Preparation

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.