BlueBerry Nut Pancakes w/BlueBerry Syrup...

Blueberry Nut Pancakes with Blueberry Syrup

You will Need:

1 box of Blueberry Muffin Mix, about 1lb 5oz size. I use Krusteaz brand.

1 1/2 cups of water

2 tablespoons canola oil
1/4 cup of walnuts (or pecans), chopped fine...optional.

2 large eggs 1 can of blueberries from the mix, drain & reserve juice for syrup.

*See syrup recipe below.

2 teaspoons of corn starch

3/4 cup of maple syrup

Reserved blueberry juice

Place the muffin mix in a large batter bowl. Add water, eggs and oil. Mix well.

Next add finely chopped nuts. Blend well and set aside.

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Drain the can of blueberries and reserve the juice for syrup.  Rinse the berries under water, gently. *This process helps reduce the chances of the pancakes  turning a blue-ish from the juice.
Let berries drain and set aside.

Blueberry Syrup

In a small sauce pan, place the blueberry juice and cornstarch, whisk together. Place the burner on medium-high heat until it boils, stir constantly. 
Boil for 1 minute, remove pan from burner and stir in maple syrup. Let cool while cooking pancakes. It will still be warm when ready to use.
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Back to the pancake batter...
Gently fold into the pancake batter the rinsed & drained blueberries.


Cook pancakes on a well greased flat pan or griddle. Use a measuring cup, 1/4 cup, to scoop out the amount. Place batter on the hot pan. Ready to flip when the pancake has bubbles covering the uncooked top. 


I keep my pancakes warm in the oven or in the microwave on a warm/hold setting, while cooking the entire batter. This way you may enjoy breakfast with your family.
 *Any left overs may be frozen (between parchment papers) and reheated for later use, I've even toasted them in the toaster. Yum!

Serve with softened butter, powder sugar and/or Blueberry syrup.
May also be served with fresh strawberries, peaches and/or orange sections. 
Great for special occasions and holidays. 
Serving Breakfast with Tasteful Style...

*All photo's, were courtesy of Google free images.