Windsor-Essex

Blueberry Pancakes

Ingredients

  • 375 mL (1 1/2 cups) all purpose flour
  • 15 mL (1 tablespoon) baking powder
  • 2 mL (1/2 teaspoon) salt
  • 15 mL (1 tablespoon) sugar
  • 1 egg
  • 450 mL (1 3/4 cups) milk
  • 25 mL (2 tablespoons) melted shortening or vegetable oil
  • 200 mL (3/4 cup) Fresh Ontario Highbush Blueberries

Directions

  • Sift together first four ingredients.
  • Beat together next three ingredients.
  • Stir into dry ingredients until almost smooth.
  • Fold in blueberries.
  • Pour batter in preheated griddle or frying pan – use about 50 mL (1/4 cup) batter for each pancake. Turn when bubbles break on surface.
  • Serve hot with butter and Maple Syrup.

Makes 12-14 pancakes

Recipe courtesy of Klassen Blueberries

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