Shortcut Blueberry Pancakes
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
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!