Spiced Blueberry Pancakes – We Heart Local BC

Spiced Blueberry Pancakes

Spiced Blueberry Pancakes

Submitted by: BC Blueberry Council

Ingredients

  • 1½ cups (225 g) – BC blueberries, fresh or frozen (do not thaw)
  • 2 cups (275 g) – Flour, all-purpose unbleached
  • 3 tsp (15 mL) – Baking powder
  • 1 tsp (5 mL) – Cinnamon
  • ½ tsp (2.5 mL) – Nutmeg
  • ¼ tsp (pinch) – Ground ginger
  • ⅛ tsp (pinch) – Ground clove
  • ¼ tsp (pinch) – Salt
  • 2 large (100 g) – Eggs
  • ¾ cup (180 mL) – Milk, 2% or 3.25%
  • 3 tbsp (45 mL) – Butter, unsalted, melted and cooled
  • 3 tbsp (45 mL) – Maple syrup
  • 1 tbsp (15 mL) – Orange zest, finely grated
  • ¼ cup (60 mL) – Orange juice, freshly squeezed
  • 1 tsp (5 mL) – Vanilla extract

Directions

  • In a small bowl, toss 1 tsp of flour with the blueberries and set aside. If using frozen return to freezer.
  • In a large bowl mix the flour, baking powder, spices and salt. Set aside.
  • In another bowl whisk the eggs, milk, butter, maple syrup, orange zest, juice and vanilla.
  • Stir the egg mixture into the flour mixture. Fold in the blueberries.
  • Heat a ¼ tsp of vegetable oil in a non-stick pan over a medium low heat.
  • Spoon a ¼ cup of batter into the heated pan, cook until golden on each side and serve immediately with fresh blueberries and maple syrup.

For more delicious blueberry recipes visit www.bcblueberry.com

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