Blueberry Ginger Pancakes


10 - 12 pancakes


2 cups (300 g) B.C. blueberries, fresh or frozen

2 cups (275 g) All-purpose unbleached flour

¼ cup (50 g) Granulated sugar

2 tsp (10 ml) Baking powder

¼ tsp (pinch) Salt

2 large (100 g) Eggs                   

1½ cups (360 ml) Milk (or buttermilk if preferred)

2 tbsp (30 ml) Vegetable oil

2 tbsp (30 ml) Fresh ginger root, finely grated

1 tsp (5 ml) Pure vanilla extract

½ tsp (2.5 ml) Vegetable oil

½ tsp (2.5 ml) Butter

Maple syrup for serving


In a large bowl mix the flour, sugar, baking powder and salt. Set aside.

In another bowl whisk the eggs, then mix in the milk, oil, ginger and vanilla.

Make a well at the centre of the flour mixture, pour the egg mixture into the flour all at once and stir. Do not over mix.

Fold in the blueberries.

Heat vegetable oil and butter in a non-stick pan over a medium heat.

Scoop a large spoonful of batter into the heated pan. Cook until golden on each side and serve immediately with maple syrup.