Lemon Pancakes with Blueberry Sauce

In a medium saucepan, combine 1 package dry gelatin, dry pudding mix, and 1 1/2 cups water. Add blueberries. Cook over medium heat, stirring often until mixture thickens and comes to a boil. Remove from heat.

In a medium bowl, combine baking mix, remaining 1 package dry gelatin, and dry milk powder.

In a small bowl, slightly beat eggs. Add yogurt and remaining 1/2 cup water. Mix well to combine. Add egg mixture to baking mix mixture. Stir gently just to combine. Spray a large skillet with butter-flavored cooking spray. For each pancake, pour a full 1/4 cup batter onto skillet. Cook until lightly brown on bottom (1 to 2 minutes). Turn pancakes; continue cooking until browned on both sides. Keep browned pancakes warm while preparing remaining pancakes.

When serving, spoon a full 1/4 cup warm blueberry sauce over each pancake.