ugason Farms Blueberry Pancake Mix is made from high quality flours that are blended to perfection and wholesome, flavorful blueberry bits. All you need to do is add water to make delectable, healthy and mouthwatering pancakes, full of natural goodness and irresistible flavor. Not only can you make tender, light, fluffy, golden-brown blueberry pancakes—nearly everyone’s favorite—consider also using the Blueberry Pancake Mix to easily and quickly make waffles, biscuits and muffins.
- 10 year shelf life*
- 19 servings per can
- 3 lb 7 oz, institutional size (#10) can
- No refrigeration needed
- Easy to prepare, just add water
- For emergency food storage, camping or everyday use
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
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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