1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)
2 tablespoons powdered sugar
1.5 tablespoons butter unsalted at room temperature
1 teaspoon vanilla extract pure
0.8 cup water
Equipment
bowl
frying pan
whisk
blender
Directions
Preheat a griddle or large skillet over medium heat.
In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook for 1 to 1 1/2 minutes each side until golden brown.
In a clean bowl, using an electric handheld mixer, beat the heavy whipping cream until thick.
Add the sugar and vanilla. Continue whipping until the cream forms stiff peaks.
Top the pancakes with whipped cream and fresh blueberries.
