BLUEBERRY PANCAKES

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

PANCAKE MIX:

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).

BLUEBERRY SYRUP:

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.

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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