Patriotic Breakfast

• 1/2 pints Blueberries
• _____
• FOR THE REGULAR PANCAKES:
• 1-1/2 cup Flour
• 2 Tablespoons Sugar
• 1 teaspoon Baking Powder
• 2 whole Egg Whites, Beaten
• 1 cup Milk Or Buttermilk
• 2 Tablespoons Canola Oil
• 1 Tablespoon Pure Vanilla Extract
• _____
• FOR THE RED VELVET CUPCAKES:
• 1 cup Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 3 Tablespoons Sugar
• 2 Tablespoons Unsweetened Cocoa
• 1 whole Extra Large Egg (can Be Large)
• 3/4 cups Buttermilk
• 1/4 cups Sour Cream
• 1/8 teaspoons Red Gel Food Coloring
• 2 teaspoons Pure Vanilla Extract

1. REGULAR PANCAKE:
2. Combine all dry ingredients (that includes sugar) in a large bowl. In a separate bowl, combine beaten egg whites, milk, oil, and vanilla. Pour into dry ingredients and mix until just combined.
3. Pour about 1/3 cup onto a medium high griddle and lightly brown on both sides.
4. RED VELVET PANCAKE:
5. Combine all dry ingredients (flour, baking powder, baking soda, salt, sugar, cocoa powder) in large bowl and set aside. In a separate bowl, whisk together egg, buttermilk, sour cream, food coloring, and vanilla. Add wet ingredients to dry, and mix until just combined.
6. Pour about 1/3 cup onto a medium high griddle and lightly brown on both sides.
7. Add blueberries right to the regular pancakes or serve on top after cooked. Also good with blueberry syrup.
8. Must sing the Star Spangled Banner before you eat to get the full effect.
9. Kidding.

blueberries, flour, sugar, baking powder, egg whites, milk, canola oil, vanilla, red velvet, flour, baking powder, baking soda, salt, sugar, cocoa, egg, buttermilk, ubc, red gel food coloring, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/patriotic-breakfast/ (may not work)