Here is a make-ahead basic pancake batter that you make and store in an airtight container and use as needed.


4 cups all purpose flour

3 T baking powder

2 tsp. baking soda

1 tsp. salt

3 T sugar

Mix all the above ingredients together and store in an air tight container for up to 6 months.  I make two batches, then add it all into the jar, so that it will mix well.


1 cup pancake mix

1 egg

1 cup milk

1 T melted butter

Lightly whisk the mix, egg, milk, and melted butter in a bowl.  It will be a thick batter.  Heat a large skillet, melt 1 tablespoon of butter in skillet, spread butter around the skillet.   Pour about 1/4 cup of batter on to the skillet for each pancake.  Heat each pancake on one side approximately 1 minute, or until bubbles appear, turn and heat on the other side for approximately 1 minute more.  Repeat this process until you make all the pancakes.  This amount of batter should make about 12-14 pancakes (depending on the size).


1/2 cup real maple syrup

1 1/2 cup blueberries

Heat the blueberries in the maple syrup in a small pot over medium heat until the blueberries start to pop, stir often.  Serve warm over pancakes with a touch of butter and a sprinkle of powder sugar.