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Breakfast/brunch

Blueberry Pancakes

photo by:kraft
Make it a blueberry pancake morning—or afternoon or evening! These fluffy blueberry-studded wonders will be appreciated no matter when you make them!
time
prep:
30 min
total:
30 min
servings
total:
4 servings, 3 pancakes each

What You Need

1
cup  flour
2
Tbsp.  sugar
1
Tbsp.  CALUMET Baking Powder
1/2
tsp.  salt
1
 egg
1
cup  milk
2
Tbsp.  oil, divided
2-1/4
cups  fresh blueberries, divided
1/2
cup  thawed COOL WHIP Whipped Topping

Make It

MIX first 4 ingredients until blended.

WHISK egg, milk and 1 Tbsp. oil in medium bowl until blended. Stir in flour mixture.

HEAT griddle or large skillet, brushed lightly with some of the remaining oil, on medium heat. Pour batter onto griddle, using 1/4 cup batter for each pancake. Immediately sprinkle 2 Tbsp. blueberries over batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

SERVE topped with remaining berries and COOL WHIP.

Kraft Kitchens Tips

Special Extra
Drizzle 1 Tbsp. warmed maple-flavored or pancake syrup over each serving of topped pancakes.
How to Keep Pancakes Warm
Before preparing the pancake batter, place baking sheet or ovenproof platter in 200ºF oven to warm. Cook pancakes as directed; place on warmed baking sheet. Cover, then return to oven to keep warm until all pancakes are cooked.
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