Preheat oven to 350\u00b0F.
Cream butter and sugar together in a large mixing bowl.
Beat in egg, mixing well.
Stir in pancake mix and pecans.
Fold in blueberries.
Drop by spoonfuls onto a cookie sheet.
Bake for 12 minute.
Cool on wire racks.
1. Preheat Easy Bake Oven for 20 mins.
2. Stir together pancake mix and water, add little drips of water if batter is too thick
3. Spray Easy Bake muffin tin with cooking spray, and spoon batter into muffin cups so batter slightly overfills cups.
4. Bake in Easy Bake Oven for 9 mins, move to cooling area for 3 mins.
5. Makes 2 batches of 6 muffins each.
owl; set aside.
Pour Blueberry Pancake into large bowl.
Stir
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 x 10 x 1 inch baking pan. Bake at 400 degrees for 10-12 minutes or until golden brown. Serve with butter and syrup.
Preheat oven to 350\u00b0.
Melt butter or margarine in Pyrex dish. Cover and spread blueberries over the butter or margarine.
Mix pancake mix and water until smooth.
Pour over blueberries; cover completely.
Bake about 18 minutes.
Loosen edges with knife and cut into squares.
Invert on plates and serve with warm syrup.
Preheat oven to 350F.
Combine pancake mix, milk and egg; set aside.
In a 10-inch pie plate (in oven) melt butter and remove from heat.
Spoon berries in bottom of pie plate.
Carefully pour batter on top.
Bake 18 minutes or until top springs back when tapped.
Loosen edges and invert onto serving plate.
Cut into wedges and serve with maple syrup.
NOTE: This simple breakfast can be made with almost any fresh, frozen or canned fruit.
Just be sure to drain well.
To make the whipped blueberry butter: Chop the blueberries up
ver the baked pancake. Carefully spoon the remaining pancake batter to cover
dges at once.
With pancake turner, turn over, carefully push
Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
Melt 1 t butter in a large nonstick skillet.
For each pancake, pour about 1/4 cup batter in pan.
Cook until bottoms are golden; turn over and cook until bottoms are golden.
Repeat with remaining butter and batter.
This recipe makes 10 (4 inch) pancakes.
For the blueberry sauce: In a saucepan over
tablespoon blueberries over each pancake.
Cook pancakes until large
Combine milk, corn syrup, corn oil and egg in mixing bowl. Add pancake mix; stir until dry ingredients are moistened. Batter will be lumpy.
Stir in blueberries and cottage cheese carefully.
Pour 1/4 cup of batter for each pancake on hot griddle; cook until brown, turning once.
Serve with blueberry syrup.
Makes 8 pancakes.
For the blueberry compote, in a saute pan,
atter and cook slowly until pancake is lightly browned on bottom
ilk. Whisk in 1 cup pancake mix. Pour batter by 1
Preheat oven to 450\u00b0F.
Blend flour, milk salt and eggs.
Carefully fold in blueberries.
In iron skillet, pour batter into sizzling butter,.
Bake 15 minutes.
Remove from heat and squeeze lemon juice over the pancake.
Sprinkle liberally with powdered sugar.
Recipe may be doubled.
side.
Combine gluten free pancake and baking mix with salt
large bowl. Add the pancake mix and stir just until
nto the skillet for each pancake.
Cook until bubbles break