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LEMON OATMEAL PANCAKE MIX

This is fun to give with the blueberry syrup recipe given below. For special diets, use a reduced-fat baking mix and a heat-stable sugar substitute.

2 cups all-purpose baking mix
½ cup nonfat milk powder
½ cup quick cooking oatmeal
2 tablespoons sugar
2 teaspoons grated lemon zest

Combine everything and store in airtight containers in refrigerator. Makes 3 cups.

Gift Card Directions: Combine 3 cups pancake mix, 1-3/4 cups water and 2 slightly beaten eggs. Stir until just moistened. Heat a greased griddle and pour about ¼ cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden. Flip and cook until remaining side is golden. Serve warm with blueberry syrup. Makes 14 pancakes.

BLUEBERRY SYRUP

Note the range in sugar. Depending upon the sweetness of the berries, you may need the whole cup.
½ stick butter or margarine
½ to 1 cup sugar
2 cups blueberries, fresh or frozen, thawed
2 tablespoons lemon juice
1 tablespoon cornstarch

Place butter, sugar and berries in pan. Cook over medium heat for 5 minutes, or until berries pop. Combine lemon juice and cornstarch and stir into sauce. Cook until thickened, about 3-5 minutes. Makes about 3 cups. Store in refrigerator. Can warm up before serving.