Food & Recipes

Blueberry Pancakes with Blueberry Sauce

Stir up a batch of the best blueberry pancakes ever!

Serves: 6

Ingredients:

• 2 1/4 cups fresh blueberries
• 1 cup water
• 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
• 1 1/2 cups Bisquick Reduced Fat Baking Mix
• 2 tablespoons pourable Sugar Twin or Sprinkle Sweet
• 1/4 cup Land O Lakes no-fat sour cream
• 3/4 cup skim milk
• 1 teaspoon vanilla extract

Directions:

1. Reserve 1/2 cup blueberries. Mash remaining blueberries with a fork.
2. In a medium saucepan, combine mashed blueberries, water, and dry pudding mix. Cook over medium heat until mixture thickens and starts to boil, stirring often.
3. Lower heat and simmer while preparing pancakes.
4. In a medium bowl, combine baking mix, Sugar Twin, sour cream, skim milk, and vanilla extract. Gently fold in reserved blueberries.
5. Using a 1/3-cup measuring cup as a guide, pour batter onto a hot griddle or skillet sprayed with butter-flavored cooking spray to form 6 pancakes. Lightly brown on both sides.
6. For each serving, place 1 pancake on a plate and spoon about 1/4 cup blueberry sauce over top.

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

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