1. Preheat oven to 450 F. Put the butter in a small bar pan and spread over the bottom of the pan using a paper towel.
2. Put the baking mix into a medium mixing bowl. Add the milk and egg. Whisk just until the large lumps disappear. Pour the batter into the pan, and then sprinkle the blueberries over the batter.
3. Bake for 13-15 minutes or until the top is light and golden brown. Remove the pan.
4. Sprinkle powdered sugar over the top of the pancake, if you'd like, then cut it into 6 squares. Cut each square in half form corner to corner to make 12 triangles. Serve with syrup or your favorite pancake topping.
Great treat for a brunch or small breakfast party. It is also a great Sunday morning breakfast for children.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (60g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 64 (33%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 31.9mg||10 %|
|Sodium 426.1mg||15 %|
|Potassium 19.4mg||1 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 29.5g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 194
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