Blueberry Pancakes

Today is National Blueberry Pancake Day.



1 c. fresh, or canned and drained, blueberries
1 well-beaten egg
1 c. milk
1/2 c. melted butter
1 c. plain flour, heaping and unsifted
2 1/2 tsp. baking powder
2 tbsp. sugar
3/4 tsp. salt


Combine egg, milk and butter. Sift dry ingredients and add to egg mixture, beating with rotary beater. Drop on lightly greased griddle, sprinkle about 2 tablespoons berries over each cake. Turn when bubbly and browned.


BLUEBERRY PANCAKE SYRUP:
2 (1 lb.) cans blueberries
1 c. light corn syrup
Dash of salt


Drain 1 can of berries; blend both cans with electric mixer until somewhat smooth. In saucepan, combine berries, syrup and salt. Bring to boil and cook for 7-10 minutes, stirring gently, or until thickened.

Banana Pancakes

BANANA PANCAKES

1 c. flour
2 tbsp. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
2 tbsp. oil
1 med. banana, mashed

Combine first 4 ingredients; mix well. Combine next four ingredients and mix well. Add flour mixture to egg mixture. Do not mix too much, only until flour mixture is moistened. Combined mixture should be lumpy. Fry in very slightly oiled preheated pan or grill until edge looks tried, turn and cook until done.

Pumpkin Pancakes

2 eggs

1 c. milk

1/2 c. cooked pumpkin

1 3/4 c. Bisquick

1 tbsp. sugar

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 c. chopped nuts; optional

Mix all ingredients well, and cook on hot griddle until golden brown. Yields 2 1/2 dozen 4 inch pancakes.

EASY Cheesy Biscuits

2 c. biscuit mix

2/3 c. milk

3/4 c. shredded Cheddar cheese

Mix cheese and biscuit mix until cheese is crumbly. Add milk and blend with fork to make a soft dough. Roll out on floured board. Cut with 2 inch biscuit cutter. Bake on ungreased cookie sheet at 450 degrees for 8 to 10 minutes.

If no time to roll out biscuits, drop biscuits are just as good!