COOKING WITH THE SNAP: Blueberry Pancakes

Published 12:59 pm Saturday, September 5, 2020

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Blueberry Pancakes

2 Cups heart smart pancake mix
1 1/4 Cup skim milk
1 Egg, beaten
1 teaspoon vanilla flavoring
1+ Cups fresh blueberries
Maple syrup, if desired for dipping

Stir all ingredients except blueberries and syrup in mixing bowl.

Add blueberries after mixed well.

Pour 1/4 cup pancake mixture on hot griddle or fry pan that has been lightly greased (use cooking spray, olive oil or real butter spread).

Cook until edges are dry and you can easily flip or turn.

Turn; cook until golden on the other side.

Serve with a side maple syrup.

From the Kitchen of Lori Ivey