Blueberry Lemon Pancake Mix

Yield

Approximately 32 pancakes · About 5¼ cups dry mix (4 batches)

Ingredients

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 8 teaspoons baking powder
• 2 teaspoons salt
• ¼ cup dried milk powder
• ½ cup dried blueberries
• 4 teaspoons dried lemon zest
• ¾–1 cup water, per batch
• 1 large egg, per batch
• 2 tablespoons unsalted butter, melted, per batch
• Additional butter, for greasing the skillet

Method

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and dried milk powder.
2. Add the dried blueberries and lemon zest. Stir until evenly distributed.
3. Transfer the mixture to an airtight 2-quart container. Store in a cool, dry place.
4. To prepare one batch, stir the dry mix thoroughly and measure out one-quarter of the mixture (approximately 1⅓ cups).
5. In a separate bowl, whisk together the egg, melted butter, and ¾ cup water.
6. Add the dry mix and stir gently until combined. Gradually add more water if needed to create a thick, pourable batter.
7. Let the batter rest for 5 minutes to allow the dried blueberries to soften slightly.
8. Heat a lightly buttered 12-inch nonstick skillet or griddle over medium-low heat.
9. Pour approximately ¼ cup batter per pancake onto the skillet.
10. Cook for 2–3 minutes until bubbles appear and the edges begin to set.
11. Flip and cook for another 1–2 minutes until golden brown and cooked through.
12. Repeat with the remaining batter and serve warm.

Kitchen notes

Practical Woman's Secret
Use fully dried blueberries and lemon zest in the mix to prevent excess moisture during storage. Stir the mix before measuring each batch so the fruit and leavening ingredients are evenly distributed.