For the Media
Very Berry Pancakes
2 eggs, lightly beaten
3/4 cup milk
1 (7 oz.) pkg. Martha White® Strawberry Muffin Mix
1 cup whipping cream whipped with 1 tablespoon sugar, OR 1 cup sour cream
1 tablespoon sugar
1 cup blueberries
Confectioners' sugar
Heat griddle or skillet to medium heat (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
Cool slightly. Spoon whipped cream or sour cream down center of each pancake, top with blueberries. Roll up or fold over. Place on serving plate and sprinkle with confectioners' sugar.
8 pancakes