I heart blueberry pancakes

| September 28, 2007 | 5 Comments

I love, love, love fresh blueberry pancakes. Love them. I barely need syrup for them because I love them so much. But I still cannot seem to make them from scratch. Wish I could, and I will keep trying, but no success yet (at least not success that I would EVER eat again).

And I am so not the type of girl to buy mixes of anything. But there is a pancake mix I have fallen in love with. It’s a just add water mix (eek, I know – there must be a lot of artificial stuff in there . . . I haven’t looked) — Hungry Jack Extra Light and Fluffy. Seriously, the pancakes do come out perfect every time. They aren’t too sweet, too thick, or anything . . .

Just sayin’ . . .

Category: Stuff

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (5)

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  1. Sam says:

    I love lemon blueberry pancake. To regular pan cake mix, add lemon zest, frozen blueberry and after cooked, add fresh blueberry on top n serve. :-)

  2. Virtual Frolic says:

    Oo, those good..and they look even better now that they’re made from a box =) I can only handle so much in the mornings…

    So I’m guessing you added in fresh blueberries to the mix, right?

  3. Sarah Caron says:

    Thanks for the idea, Sam! Sounds good.

    VF, yup! And in winter, I use frozen ones (no sugar or anything added). (Welcome back!)

  4. Sarah says:

    I actually did this about a year ago: I made a big batch of Alton Brown’s recipe for buttermilk pancake dry ingredients and kept it in the fridge. It ruled. You can add anything to the batter and it will be Delicious.

  5. Patti says:

    wow, those look yummy …
    I’ve been buying Krusteaz mix lately.
    I do need to get some frozen blueberries so I can make these.

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