- bubbles form on top. Cook until the second side is golden brown.
- Spread topping over pancakes. Top with warm syrup; sprinkle with
- additional blueberries if desired. Yield: 12 pancakes (3/4 cup
Editor’s Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.
Nutritional Facts: 3 pancakes with 3 tablespoons topping and 1 tablespoon syrup (calculated without additional berries) equals 646 calories, 26 g fat (16 g saturated fat), 162 mg cholesterol, 734 mg sodium, 93 g carbohydrate, 3 g fiber, 12 g protein.