Very Berry Pancakes

Serving size: 8 roll-ups

Ingredients:

2 eggs, lightly beaten
3/4 cup milk
1 package Martha White® Strawberry Muffin Mix
1 cup whipping cream, with 1 tbsp sugar
OR 1 cup sour cream
1 tablespoon sugar
1 cup blueberries
confectioners' sugar

Preparation Directions:

1. Heat griddle or large skillet (if electric, heat to 325°F.) Grease lightly with oil. Combine eggs, milk and muffin mix in medium bowl, stir just until large lumps disappear. Batter will be thin. For each pancake pour about 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until pancakes begin to look dry around the edges. Turn, cook 1 to 2 minutes or until golden brown.

2. Cool slightly. Spoon whipped cream or sour cream down center of each pancake, top with blueberries. Roll up. Place on serving plate and sprinkle with confectioners' sugar.

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