2 cups (500 ml) Blueberry Pancake Dry Mix (see recipe)

1 1/4 cups (310 ml) milk

2 eggs, lightly beaten

1 tablespoon (15 ml) canola oil or melted butter

Softened butter, for cooking

Maple syrup, to taste

In a bowl, combine all the ingredients with a whisk, with the exception of the softened butter for cooking and the maple syrup.

Preheat a 20-cm (8-inch) crêpe pan or non-stick cast iron skillet over medium heat.

Lightly butter the pan and cook the pancakes, one at a time, with 45 ml (3 tablespoons) of batter each, browning them on both sides. Place the cooked pancakes on a plate, as you go, and cover with aluminum foil to keep them from drying. Serve with maple syrup.

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