Blueberry Pancakes

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Caloric	:1 Serving: Calories 200 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 30 mg; Sodium 200 mg; Total Carbohydrate 35 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 18 %;
Ingridients	Prep Time:5 min Start to Finish:10 min Makes:15 pancakes 1 package Betty Crocker® wild blueberry muffin mix 1 3/4 cups water 1/4 cup vegetable oil 2 eggs 3/4 cup maple-flavored syrup
Instructions	1. Drain blueberries, reserving liquid; rinse blueberries and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended. Gently stir blueberries into batter. 2. Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until golden. Turn; cook 1 minute until golden. 3. Heat reserved blueberry liquid and syrup. Serve syrup with pancakes. (Total time will vary; cook or bake time is per batch.) High Altitude (3500-6500 ft) No changes.