Very Blueberry Pancakes

Ingredients

1 cup All purpose flour

2 tbsp Instant skim milk

1 tsp Baking powder

4 tbsp Dried blueberries, chopped

2 tbsp Powdered eggs

4 tsp Granulated sugar

2 pinch Salt

1 cup Water

Vegetable oil

Directions

1Combine flour, eggs, milk powder, sugar, baking powder and salt in a sealable bag. Place blueberries in another bag. Seal both bags and store at room temperature for up to 1 month.

2In a bowl, combine blueberries and water. Let stand for 15 minutes or until blueberries are softened. Stir in 2 tsp. of oil. Shake flour mixture in bag to mix and pour into blueberry mixture. Stir just until evenly moistened.

3 Heat a skillet over medium heat until warmed. Add a thin layer of oil. Pour in about ¼ cup per pancake. Cook for 2 to 3 minutes or until bubbles break on the surface but do not fill in and bottom is golden. Turn and cook for about 2 minutes or until golden brown, Repeat with remaining batter, adding oil to the pan and adjusting heat as necessary.