Quick Blueberry Pancakes With Ginger-Laced Syrup (2 servings) 1 cup dry pancake mix (the just-add-water type) 1/4 cup fresh or frozen blueberries 1/2 teaspoon freshly grated ginger 1 cup ginger-laced maple syrup (see recipe here) canola oil If using frozen berries, thaw them in a bowl of warm water and retain the water. Toss the berries in the dry pancake mix. Add just a touch less water than the instructions indicate (use the blueberry water here if using frozen berries). Pour enough oil to very thinly cover the bottom of a nonstick skillet heated to medium. When the oil is hot, pour enough batter to make a circle about four inches across. When each pancake is covered in bubbles and some are popping, gently pry up the edges with a spatula and flip the pancakes. Cook about the same amount of time as the other side - maybe slightly less. Spread thinly with butter and try them with some Maple Ginger Syrup (recipe follows). Enjoy! Maple Ginger Syrup Easy Method: Heat 1 cup of maple syrup and the ginger in a sauce pan over medium-low heat for 5 minutes. Pour through sieve. Harder Method: Start this one before making the pancake batter. Make a simple syrup using equal parts brown sugar and water. Mix in a saucepan over medium-low heat. Stir until dissolved, then add ginger - stirring occasionally until thickened. Add 1/4 teaspoon real vanilla extract and 1/2 teaspoon natural maple flavoring. Pour through sieve. This recipe requires an instant pancake mix. Either fresh or frozen berries can be used. The syrup can be made with either maple syrup or maple flavoring. Mr Breakfast would like to thank janissa_free2b for this recipe. Recipe number 3100. Submitted 3/19/2012.