Gift in a Jar: Blueberry-Ginger Hotcakes

In a medium bowl, combine buttermilk powder, sugar, baking powder, baking soda, salt and ground ginger. Stir until well combined. Set aside.

Layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: all-purpose flour, whole wheat flour, dried blueberries, cornmeal, crystallized ginger, and buttermilk powder mixture. Tap jar gently on the counter to settle each layer before adding the next. Cover the jar.

Give as a gift (or store the layered jar of pancake ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:

1. Before using, shake ingredients to mix.

2. For one batch of pancakes: In a large bowl, whisk together 1 egg, 3/4 cup water and 2 tablespoons vegetable oil until combined. Add half of the jar contents (1-3/4 cups). Stir just until combined but still slightly lumpy. Let stand 5 minutes.

3. Heat a lightly greased griddle or a large heavy nonstick skillet over medium heat until a few drops of water dance across the surface.

4. For each standard-size pancake, pour about 1/4 cup batter onto the hot griddle or into the skillet. If necessary, spread batter into a circle about 4 inches in diameter. (For dollar-size pancakes, use about 1 tablespoon batter.)

5. Cook over medium heat for 2 to 3 minutes or until pancakes are golden brown, turning halfway through to cook second side when pancake surfaces are bubbly and edges are slightly dry.

6. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Serve with maple syrup or your favorite syrup and/or topping. Makes 10 to 12 standard-size pancakes, 30 to 36 dollar-size pancakes, or about 15 pancake shapes from 1 batch of batter