FOR THE MIX: In a large bowl, whisk together the flour, baking powder, salt and sugar. Store in an airtight container for 3 to 4 months.
FOR CLASSIC PANCAKES: In a large bowl add pancake mix and make a well in the center. Pour in the milk, egg and melted butter and mix until smooth. Small lumps are ok.
Preheat oven to 200 degrees.
In a cast iron, on medium heat, add a packet of butter. When melted pour the ¼ cup batter onto pan. Flip after 2 to 3 minutes. Keep warm in a low oven until ready to serve. Repeat until all batter is gone. Turn heat to high, add blueberries. Let berries blister, shake pan several times. When berries are shiny and dark, remove from heat.
To serve, plate 2 pancakes with 3 slices of bacon and top with some berries. Top with butter and syrup.