#656 - Blueberry Pancakes

(by Shirley McNevich)

1 box Betty Crocker Wild Blueberry muffin and quick bread mix
1 tsp. cornstarch
3/4 cup maple syrup
1 1/4 cups cold water
2 TBSP vegetable oil
2 eggs

Open the blueberry muffin mix box--there will be a can of blueberries inside. Open the can of blueberries and drain the liquid only from the blueberries into a saucepan. Pour the blueberries from the can into a strainer and rinse with water--drain and set aside. Add the cornstarch to the blueberry liquid in the saucepan and stir until mixed--turn heat on low and bring blueberry liquid/cornstarch to a boil, stirring constantly. When it comes to a boil, boil for 1 minute and remove from heat. Add maple syrup to the cornstarch mixture and stir--set aside (this will be poured over the pancakes later). In a bowl add oil, eggs and water--beat with a fork until mixed. Add dry muffin mix to the egg mixture and stir with a spoon until smooth. Add the drained blueberries to the muffin batter and stir gently. Grease a frying pan and pour the batter to make pancakes to the size you wish. Fry all of the pancakes. When all pancakes are done, serve them with the blueberry syrup that you set aside earlier.