Blueberry Pancakes

For the dry pancake mix:

Combine all the ingredients together and store in a container with a secure lid. The mix will store for about 3 months.

For the blueberry pancakes:

In a small bowl, whisk the egg whites and then add the buttermilk. (I don’t normally keep buttermilk in the house. Since we are skim milk drinkers, I put about 1/4 cup of sour cream in a liquid measuring cup and fill the rest with the skim milk. Then I whisk the mixture together to get the thick consistency of buttermilk. I know about the vinegar added to the milk recipe, but I like this approach to making buttermilk better.)

In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture. Add the vanilla and whisk together until thoroughly combined.

In a large mixing bowl, add 2 cups dry pancake mix. Pour the liquid ingredients over the dry mix. Using a whisk, mix the batter just enough to bring it together. Fold in the blueberries. I like adding the blueberries to the batter because I can get more blueberries in each pancake that way. I use frozen because they are less delicate and easier to mix into the batter. You can use fresh and instead of mixing them with the batter, just add them to the batter once you’ve poured it onto the skillet.

Prepare a frying pan or electric skillet. The griddle is ready when a few drops of water dance across the surface. Lightly butter the pan. Gently ladle the batter onto the griddle. You can use whatever you like to measure them onto the pan. I use a gravy ladle.

When the bubbles begin to set around the edges, and the pancake is golden, flip. Continue to cook until the pancake is set. Repeat with the remainder of the batter.