Ingredients
2 cups (283.5g) Wild Blueberry Pancake and Waffle Mix
2 eggs, lightly beaten
4 Tbs. (1/2 stick/60g) unsalted butter, melted
3/4 cup (180ml) milk
Preparation
In a large bowl, whisk together the mix, eggs, butter and milk until the batter is almost smooth; do not overbeat. Let stand for 5 minutes.
Preheat a griddle over medium heat until a few drops of water flickered onto the surface skitter across it. Lightly grease the griddle with vegetable oil or spray with nonstick cooking spray; wipe off the excess.
Pour about 1/3 cup (80ml) of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Flip the pancakes and cake until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, adding more oil to the griddle as needed. Makes seven or eight 5-inch (13cm) pancakes.
**The mix already comes with small blueberries in it but I added more blueberries from Driscolls (I only ever buy this brand!)
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