Monday, April 7, 2014

Blueberry white chocolate pancakes from Betty Crocker

These scrumptious pancakes would make a welcome addition to you Easter brunch this year!

BLUEBERRY WHITE CHOCOLATE PANCAKES
Ingredients

  • 2 cups Original Bisquick® mix
  • 1 cup milk
  • 2 eggs
  • 1/2 cup frozen wild blueberries
  • 1/2 cup white vanilla baking chips

Directions 

  1. Heat nonstick griddle or skillet over medium-low heat. 
  2. Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips. 
  3. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown. 
  4. Serve pancakes with butter and syrup. 

Expert Tips 

  • Frozen raspberries can be substituted for the frozen wild blueberries. 
  • These pancakes are sweet on their own, so you might not need that syrup.

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