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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I prefer this recipe for pancakes to plain ones any day! The blueberry sauce is the perfect topper.—Helen Dresen, Cross Plains, Wisconsin Ingredients:
blueberry sauce: |
1 can (6 ounces) pineapple juice |
1 tablespoon quick-cooking tapioca |
2 tablespoons sugar |
2 cups fresh or frozen blueberries, thawed |
pancakes: |
1 cup biscuit/baking mix |
1 egg, lightly beaten |
1/2 cup milk |
1 teaspoon vanilla |
3 medium ripe bananas, cut into 1/4-inch slices |
Directions:
1. For the sauce, in a large saucepan, combine the pineapple juice and tapioca; let stand for 5 minutes. Stir in the sugar. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add blueberries. Return to a boil; cook and stir for 5-10 minutes or until sauce reaches desired thickness.
2. For pancakes, in a large bowl, combine the biscuit mix, egg, milk and vanilla. Fold in the bananas. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top cook until second side is golden brown. Serve with blueberry sauce. Yield: 11 pancakes and 1-1/2 cups sauce.
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