Sour Cream-Blueberry Morning Pancakes With Wild Blueberry-and-Peach Topping

Ingredients

• 4 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup firmly brown sugar light packed
• 0.5 cup canola oil 
• 1.3 cups blueberry cereal crushed
• 2 large eggs beaten
• 1 cup flour all-purpose
• 0.8 teaspoon ground cinnamon 
• 0.5 cup milk 1% low-fat
• 15 servings blueberry-and-peach topping wild
• 0.3 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 0.5 teaspoon vanilla extract 
• 15 servings vegetable shortening 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Sift together first 6 ingredients in a large bowl.
2. Whisk together beaten eggs and next 4 ingredients; stir in cereal.
3. Add to flour mixture, stirring just until dry ingredients are moistened. (Batter will be thick.)
4. Pour about 1/4 cup batter onto a hot (350), greased griddle or a greased nonstick skillet over medium heat; spread batter into a circle with back of a spoon. Cook pancakes 2 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 to 3 minutes or until done. Top each serving evenly with Wild Blueberry-and-Peach Topping, and, if desired, whipped cream, mint sprigs, and confectioners sugar.