Blueberry-Pancake Monkey Bread
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Give your blueberry pancakes the run-around and turn them into syrup-covered mini-monkey breads. Major upgrade.
Ingredients
1 can Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
1 pint (2 cups) fresh blueberries
2 tablespoons cold butter, cut into tiny cubes
1/2 cup maple-flavored syrup
Instructions
Heat oven to 375 °F. Lightly spray 4 medium ramekins or tart pans with cooking spray.
Separate dough into 8 biscuits; cut each into quarters. In small bowl, mix sugar and cinnamon. Dip each biscuit piece into melted butter; coat each with sugar-cinnamon mixture. Place in medium bowl.
Add blueberries to biscuit pieces in bowl. Using large spoon, transfer biscuit-blueberry mixture evenly to ramekins. Top each evenly with cubes of cold butter; drizzle each with 2 tablespoons syrup.
Bake 12 to 15 minutes or until dark golden brown. Serve with additional butter or syrup.
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