Buttermilk Berry Pancake Mix

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      4 cups all-purpose flour
      2 cups whole wheat flour
      1 1/3 cups buttermilk powder
      1/4 cup granulated sugar
      2 tablespoons baking powder
      2 teaspoons baking soda
      1 teaspoon ground nutmeg
      1 teaspoon salt
      3 cups dried blueberries or other dried berries — raisins or currants

      In bowl, stir together all-purpose and whole wheat flours, buttermilk powder, sugar, baking powder, baking soda, nutmeg and salt until combined. Stir
      in berries. (Make-ahead: Store in airtight containers in dry place for up to 3 weeks; stir before using) Makes about 9 1/3 cups

      Notes: Vary the fruit in this mix, which stores well. Or omit it altogether and add pieces of your favorite fresh fruit when mixing up the batter.
      Look for buttermilk powder in supermarkets. You can substitute skim milk powder but omit the baking soda.

      Buttermilk Berry Pancakes
      Source: Canadian Living’s Meals in Minutes, 150 Super-Easy Recipes

      1 egg
      1 1/4 cups water
      3 tablespoons vegetable oil or butter — melted (approximately)
      2 1/3 cups Buttermilk Berry Pancake Mix (recipe follows)

      In bowl, beat together egg, water and 2 tablespoons of the oil. Stir in pancake mix until blended.

      Heat skillet over medium-high heat; brush with some of the remaining oil. Pour 1/4 cup batter per pancake into skillet, brushing with more oil as
      necessary; cook for about 2 minutes or until golden and bubbles break on top but do not fill in. Turn and cook for about 1 minute or until bottoms are
      golden brown.

      Makes about twelve 4-inch pancakes.

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