Prepare the pancake batter according to the directions. Heat a griddle or large skillet over medium heat and lightly grease the pan.

Using about 2 teaspoons of batter at a time, drop onto the griddle. Cook until the edges are dry and set and the top has a few bubbles, about 2 minutes. Flip over and cook the second side until golden brown, another 2 minutes.

Remove the mini pancakes to a baking rack and repeat with more batter. Depending on the size of your griddle, you will probably need to do several batches. You should get about 60 mini pancakes.

Wash and hull the strawberries, then slice crosswise into 1/4 inch slices. You should get 3 to 4 nice cross-sectional slices out of each berry, as well as a tip. Set the tips aside for another use.

Make little stacks by alternating the pancakes and strawberry slices, using 3 pancakes and two slices per stack. Thread 3 blueberries onto each skewer and then skewer the center of each stack.

Dust with powdered sweetener, if desired.