Shortcut Blueberry Pancakes

Hello, again - what a hectic week. My husband gutted our school room, so now we have loads of stuff all over the living room and dining room. I've got a preschool group coming over on Wednesday morning, so we're madly trying to get some order back in the main rooms of the house. But, the school room is beginning to look great! Both my son and mom had surgery Friday morning, and both are fine, praise God, but it was very stressful. So, starting today, I'm taking my three blessings over to my parents' (a 30 minute drive) and homeschooling there for two weeks, so I can care for her. But, I've neglected this spot, so I'm adding a very simple recipe tonight. I hope you enjoy it. I have learned to appreciate the speed that Bisquick offers, and I am not offended to use shortcuts occasionally. I love to make things from scratch, and usually do, but this recipe offers a speedy way to make a quick and nutritious meal. I've pretty much just veganized the recipe on the back of the box and added blueberries, but so as not to cheat, I'll list everything below. Also, I have noticed that if I make real-sized pancakes, my numbers turn out less than the box says, so I've doubled everything.

Shortcut Blueberry Pancakes

Ingredients:

4 cups Original Bisquick mix
2 cups of soy milk
Ener-G Egg Replacer for four eggs: 2 Tbs. of the mix with 8 Tbs. of water
1 cup of frozen blueberries with extra for garnish
Your favorite syrup
Canola oil as needed

Directions:

Heat one tablespoon of oil over medium heat on a pancake griddle. While oil is heating, mix the Bisquick, soy milk, Egg Replacer, and water in a medium bowl with a whisk or spoon. Add blueberries and gently stir. When oil is hot, take a large spoon and scoop out batter onto griddle. Mine hold four pancakes, and I'm guessing it's about a third of a cup per pancake - they end up about the size of my hand, or just a tad smaller. Cook until bottom is browned, about three to five minutes, and gently flip with a pancake spatula. Gently press down once flipped. The second side cooks faster than the first. When browned on the second side, check to see if there is any batter that has oozed but not cooked. If so, flip again and press those edges down to brown. Set on serving platter. Add the same amount of oil for each batch. I also check to see if I need to turn down my heat slightly, for often my griddle seems to get hotter over time. If they brown too fast, they may burn, or the middle may stay gooey. Top with more blueberries (which have thawed by now) and your favorite syrup. Feeds five hungry vegans with leftovers to freeze for quick morning breakfasts. Enjoy!