Blueberry Pancakes

A couple weeks ago I tried a new pancake recipe. They were the best pancakes I've ever made. I guess that's not saying much, since I've always used a mix to make them. But, these were from scratch, real butter in the batter, unique ingredient, light and fluffy delicious. And my girls eat blueberries like candy, so we added fresh blueberries and oh-yeah, you get the picture.

Better-than-the-box Pancake Mix

note: This recipe makes 6c or mix, enough for 3 batches of 8 pancakes each. You can divide and freeze the mix to use another day. I actually halved this recipe to make one recipe of 12 pancakes.

2 c. all-purpose flour

2 c. cake flour

1 c. nonfat dry milk powder

3/4 c. malted milok powder

1/3 c. sugar
2 Tbls baking powder
1 tsp baking soda

1 Tbls salt

12 Tbls unsalted butter, cut into 1/2-in pieces

Process all ingredients in food processor until no lumps remain and mix is the texture of wet sand, about 2 minutes. Can freeze in airtight container for up to 2 months.

To make 8 pancakes: Whisk 2 c. mix, 2 lightly beaten eggs, and 1/2 c. buttermilk in large bowl until smooth. Pour 1/4 c. portions of pancake batter onto lightly oiled nonstick skillet or griddle and cook over med-low heat until golden brown, about 2 min per side.

(If you don't have buttermilk, make clabbered milk by whisking 1/2 Tbls white vinegar or lemon juice into 1/2 c. whole or low-fat milk and let the mixture thicken for 10 min.)