I love it when I can find multiple uses for an item. I like to know that I can make cookies from a cake mix. This recipe is that same kind of idea and it comes from Betty Crocker. You can make blueberry pancakes from a Betty Crocker blueberry muffin mix. You even use the juice from the can of blueberries in the box to make blueberry syrup. They turned out fabulous and the whole family loved them. They are a little different to make though. First thing is they take longer to cook. The recipe says 1 1/2 minutes for the first side, it really does take that long. I also had my skillet turned all the way up to 400 degrees. The other thing is these pancakes are a little on the delicate side so you need to be careful when you turn them over. Other than that, these are just like regular blueberry pancakes. This recipe would be very easy for dad to whip up with the kids on Mother’s Day.
1 package Betty Crocker wild blueberry muffin mix
1 3/4 cups water
1/4 cup vegetable oil
3/4 cup maple-flavored syrup
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. This makes about 15 pancakes. For thicker pancakes you can reduce the water to 1 1/2 cups, but I just did the 1 3/4 cup.