Freezer Flapjacks

When there's no time for fresh-griddled pancakes in the morning, grab your frozen stash for homemade breakfast in a flash.

- By Amy Spainhoward, Betty Abrey, Lisa DeMarsh, Diane Hixon

Blueberry Oatmeal Pancakes

Wonderful blueberry flavor abounds in these thick pancakes that are easy to make or reheat on busy mornings. -Amy Spainhoward, Bowling Green, KY

Prep: 20 min. • Cook: 5 min./batch

Makes: 14 pancakes (1/4 cups syrup)

• 2 cups all-purpose flour
• 2 packets (1.51 oz. each) instant maple and brown sugar oatmeal mix
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/8 tsp. salt
• 2 large egg whites
• 1 large egg
• 11/2 cups fat-free milk
• 1/2 cup reduced-fat sour cream
• 2 cups fresh or frozen blueberries

BLUEBERRY SYRUP

• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup sugar

1. In a bowl, combine the first 5 ingredients. In another bowl, whisk the egg whites, egg, milk, and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries.

2. Spoon batter by 1/4 cupful onto a hot griddle coated with cooking spray. Turn when bubbles form on top of the pancake; cook until the second side is golden brown.