Blueberry Pancake Mix

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Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
 

Blueberry Pancake with Blueberry Topping
Pancake
3 1/3 cups Augason Farms Blueberry Pancake Mix
2 1/2 cups water
Topping
2 1/2 cups fresh or frozen blueberries (not in juice)
1/3 cup sugar
1/2 cup orange juice
1 tablespoon cornstarch
2 teaspoons lemon juice

Topping:  Combine the blueberries, sugar, and 1/4 cup of orange juice in a medium-size saucepan.  Warm the mixture over moderate heat, stirring occasionally.  While the berries heat, blend cornstarch into remaining orange juice, using back of a spoon to dissolve lumps.  Increase the heat under the pan and bring the sauce to a boil.  Stir the cornstarch mixture again and then stir it into the fruit.  Cook the sauce at a low boil for 1 minute, stirring constantly.  Remove the pan from the heat and stir in the lemon juice.  Cool sauce for 5 to 10 minutes before serving (it will thicken as it cools).  Makes about 2 cups. 
Pancake:  Add pancake mix to cold water.  Do not over mix.  Add more water until desired consistency.  Preheat oiled skillet.  Cook pancakes 1 to 2 minutes per side or until golden brown, turning only once.  Top with cooled blueberry sauce.

Blueberry Pancake with Berry Compote & Yogurt
Pancake
3 1/3 cups Augason Farms Blueberry Pancake Mix
2 1/2 cups water
Topping
2 teaspoons cornstarch
1 1/2 + 2 teaspoons cups fresh orange juice
3 tablespoons honey
1 teaspoon vanilla extract
1 cup fresh blueberries
1 cup fresh blackberries
2 cups fresh raspberries
Vanilla yogurt

Topping:  Dissolve cornstarch in the 2 teaspoons orange juice.  Set aside.  Combine the 1 1/2 cups orange juice and honey and vanilla in a medium saucepan and bring to a boil over high heat.  Cook for 2 minutes, or until the honey has completely dissolved.  Add blueberries and blackberries and cook for 2 minutes.  Add cornstarch and cook until the mixture thickens slightly, about 2 minutes.  Remove from heat and fold in raspberries.  Serve warm.
Pancake Mix: Add pancake mix to cold water.  Do not over mix.  Add more water until desired consistency.   Preheat oiled skillet.  Cook pancakes 1 to 2 minutes per side or until golden brown, turning only once.  Top with warm blueberry compote sauce and a dollop of yogurt.
 

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