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.
ACTUAL PANCAKES:
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.