BUTTERMILK WAFFLES WITH BLUEBERRY SYRUP MEMPHIS, Tenn. – Serving a warm, delicious breakfast is a sure way to start the day off right.

Hot, flaky biscuits have long been part of perfect breakfasts in the South. Sweet Blueberry Drop Biscuits combine sugar and blueberries with a classic biscuit recipe, baking up a sweet biscuit that is delightfully light in texture and tender.

Lemon zest and lemon juice add a surprise twist to Lemon Blueberry Pancakes. The sweet and tart flavor of blueberries mixed with lemon is a flavorsome combination creating a moist pancake with a distinctive lemon flavor. Topped with your favorite syrup, these pancakes will be a memory in the making.

Another breakfast option is Buttermilk Waffles drizzled in homemade Blueberry Syrup. There is nothing better than this traditional recipe using buttermilk, eggs and butter to make a waffle iron batter that turns out light and slightly crispy waffles every time. Combine blueberries, sugar and corn starch to make the delicious syrup. Waffles are easy to make and their crispy indentions hold the perfect amount of butter, syrup, fruit or a combination of all three.

LEMON BLUEBERRY PANCAKES Sweet Blueberry

Drop Biscuits No-stick cooking spray 2 cups White Lily® self-rising flour

1/3 cup sugar

1/4 cup all-vegetable shortening, chilled

2/3 to 3/4 cup buttermilk or milk

1 cup fresh or frozen blueberries, thawed and drained

Heat oven to 500 degrees F. Spray baking sheet with no-stick cooking spray. Combine flour and sugar into bowl. Cut in shortening with pastry blender until lumps are the size of peas. Blend in just enough buttermilk with a fork until dough leaves sides of bowl. Gently stir in blueberries.

Drop dough by rounded tablespoonfuls onto prepared baking sheet 1 to 2 inches apart. Bake 8 to 10 minutes or until golden brown. Allow to cool 2 minutes. Split and serve warm with butter. Makes 12 biscuits

SWEET BLUEBERRY DROP BISCUITS Lemon Blueberry Pancakes 1 cup White Lily®self-rising flour 2 tablespoons sugar 1 cup buttermilk* 1 egg 1 tablespoon pure vegetable oil 2 teaspoons grated lemon peel 1 teaspoon lemon juice

3/4 cup fresh blueberries

Heat griddle. Combine flour and sugar in medium bowl. Combine buttermilk, egg, oil, lemon peel and lemon juice in small bowl. Add all at once to flour mixture, stirring just until blended (batter will be slightly lumpy). Gently fold in blueberries.

Pour 1/4 cup batter for each pancake onto hot griddle. Cook until bubbles come to the surface and edges are slightly dry. Turn pancake and cook other side until golden brown. Makes 10 pancakes *For thicker pancakes, use 3/4 cup buttermilk.

Freezing Instructions: Cool pancakes completely. Place between layers of wax paper; freeze in airtight container up to 3 months. To reheat, microwave on high for 30 seconds.

Buttermilk Waffles

with Blueberry Syrup

Blueberry Syrup:

1 cup fresh or frozen blueberries, thawed and drained

3/4 cup sugar 1/3 cup water 1 teaspoon cornstarch

Waffles: 1 1/4 cups White Lily®self-rising flour 1/2 teaspoon baking soda 2 large eggs, separated 1/3 cup butter, melted

1 cup buttermilk

Process blueberries in blender until smooth. Combine sugar, water and cornstarch in a small saucepan. Stir in processed blueberries. Bring to a boil over medium heat, stirring constantly for 5 minutes, or until thickened. Remove from heat and set aside.

Prepare waffle iron for use according to manufacturer’s instructions. Combine flour and baking soda. Beat egg whites until stiff. Combine egg yolks, butter and buttermilk. Stir into flour mixture. Gently fold in beaten egg whites. Pour into center of waffle iron.

Bake until steaming stops. Lift top and loosen waffle with a fork. Serve immediately with Blueberry Syrup. Makes 6 servings

Freezing Instruction: Cool waffles completely. Place between layers of wax paper; freeze in airtight container up to 3 months. To reheat, microwave 30 seconds.