1½ cups packaged layer or pound cake mix (1 9-ounce package)
1 No. 2 can (2 cups) blueberry pie filling
3 tablespoons butter
1 teaspoon lemon juice
1 pint vanilla ice cream
Combine eggs, water and cake mix. Beat until smooth. Drop by tablespoons onto a hot greased griddle and bake on each side. Heat pie filling, butter and lemon juice together. Spoon filling between and on top of stacks of 4 pancakes each. Keep warm until serving time. Stir ice cream to soften and spoon over pancake stacks. Makes 40 2½ inch pancakes, or ten servings.
Collector’s Corner
Use cherry or blueberry pie fillings to top a towering angel food cake filled with vanilla pudding. They’re good, too, spooned over brownies capped with vanilla ice cream.
Spoon peach pie filling into well-greased muffin pans with chopped pecans and a dot of butter. Top with a biscuit from a roll of refrigerated biscuits and bake as directed on package. When baked, let stand a few minutes before inverting onto a serving plate.