Blueberry Bisquick Pancakes
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 240.0
- Total Fat: 8.7 g
- Cholesterol: 18.3 mg
- Sodium: 520.2 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 2.0 g
- Protein: 4.1 g
View full nutritional breakdown of Blueberry Bisquick Pancakes calories by ingredient
Introduction
The extra ingredient version of Bisquick basic pancakes. The extra ingredient version of Bisquick basic pancakes.Number of Servings: 7
Ingredients
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2 cups Bisquick mix
1 cup whole milk
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 cups fresh or defrosted blueberries (dried well)
1 tablespoon unsalted butter for griddle
Directions
Mix dry ingredients together in large bowl (preferably with a pouring spout). In a smaller bowl, whisk together the eggs, milk, vanilla, and cooled melted butter.
Add wet ingredients to dry ingredients and mix until blended. Fold in blueberries.
Let batter (covered and without berries) stand in refrigerator until ready to cook. Even overnight works well but don't put in the blueberries until you are ready to cook the pancakes. Even 30 minutes improves the outcome.
Heat a griddle or skillet over medium to medium-high heat. Rub the surface with a very small amount of butter (there shouldn't be any gathering in the pan).
Pour about 1/4 cup batter (using a ladle or pouring directly from a bowl with a spout) onto the hot surface. When the surface is covered with bubbles, flip and brown the other side. (The second side takes less time). Remove to a wired rack over a baking sheet and put in a 200 degree oven to keep warm. Continue cooking the pancakes until the batter is all used.
Serve with butter and/or syrup. You can also serve with butter and powdered sugar.
We have this every two weeks for our Sunday night dinner with bacon, ham, sausage, or Spam, and scrambled eggs.
Serving Size: Makes 7 servings of 2 pancakes each
Number of Servings: 7
Recipe submitted by SparkPeople user EILEENNP.
Add wet ingredients to dry ingredients and mix until blended. Fold in blueberries.
Let batter (covered and without berries) stand in refrigerator until ready to cook. Even overnight works well but don't put in the blueberries until you are ready to cook the pancakes. Even 30 minutes improves the outcome.
Heat a griddle or skillet over medium to medium-high heat. Rub the surface with a very small amount of butter (there shouldn't be any gathering in the pan).
Pour about 1/4 cup batter (using a ladle or pouring directly from a bowl with a spout) onto the hot surface. When the surface is covered with bubbles, flip and brown the other side. (The second side takes less time). Remove to a wired rack over a baking sheet and put in a 200 degree oven to keep warm. Continue cooking the pancakes until the batter is all used.
Serve with butter and/or syrup. You can also serve with butter and powdered sugar.
We have this every two weeks for our Sunday night dinner with bacon, ham, sausage, or Spam, and scrambled eggs.
Serving Size: Makes 7 servings of 2 pancakes each
Number of Servings: 7
Recipe submitted by SparkPeople user EILEENNP.
Member Ratings For This Recipe
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