Tuesday, February 19, 2013

Skillet Blueberry Muffin Pancakes

 I recently ran across this recipe in the newspaper.  Uh.....yum!  Seriously, a fun find.  I had some frozen blueberries left over from the summer (it called for fresh blueberries, but it was great with my lil' frozen guys).  This was a great mix of muffin taste in pancake form.  I can't describe it, unless 'yum' paints the picture.  I'm definitely adding this to my breakfast go to file. 
Ingredients: 
2 c. flour, 1/2 c. sugar, 1 T. baking powder, 3 t. cinnamon (divided use), 1/2 t. salt, 1 c. milk, 1 egg, 2 T veg oil, 1 t. vanilla, 1 c. blueberries (fresh or frozen worked for me), 2 T. brown sugar
Instructions: 
Mix flour, sugar, b. powder, 1 t. cinnamon, salt.
In a separate bowl whisk milk, egg, oil, and vanilla.  Add the liquid to the dry. 
Mix and add blueberries. 
In another bowl mix brown sugar and remaining 2 t. of cinnamon. 
Heat a skillet over med.  Coat with cooking spray, reduce to low.  Ladle in batter (1/4 to 1/3 cup for each).  Sprinkle the top with topping mix. 
Cover and cook for 6-8 minutes (should have risen and be brown on the bottom).  Flip and cook another 2-4 minutes.  Serves 4. 

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