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Wild Blueberry Pancakes

  • Makes: 16 (8 servings)  
  • Preparation Time: 10 minutes 
  • Cooking Time: 15 minutes 

Ingredients

Blueberry Syrup

1 cup250 mL frozen blueberries

1/2 cup125 mL maple syrup

Pancakes

1 1/2 cups375 mL Carnation® 2% Evaporated Partly Skimmed Milk

1/4 cup50 mL lemon juice

2 cups500 mL Robin Hood® All Purpose Flour

1/2 cup125 mL ground flax seed

1/4 cup50 mL whole flax seed

1/4 cup50 mL granulated sugar

1/2 tsp2 mL salt

2 tsp10 mL baking powder

1/2 tsp2 mL baking soda

2 eggs

1/4 cup50 mL Crisco® Canola Oil

1 cup250 mL frozen blueberries

oil for brushing skillet

Directions

  Syrup:

  1 Place frozen blueberries and maple syrup in small saucepan. Bring to a boil. Cook 1 minute. Remove from heat. Reserve.

  Pancakes:

  2 Stir evaporated milk and lemon juice together. Reserve.

  3 Combine dry ingredients in a large bowl. Add evaporated milk mixture, eggs and oil. Do not over mix. Batter will be very thick.

  4 Heat large nonstick skillet. Brush lightly with oil. Ladle ¼ cup (50 mL) batter into hot skillet. Leave some room in between as pancakes puff up. Sprinkle with blueberries. Cook until bubbles appear on the top side. Turn over and cook other side; about 2-3 minutes per side. Serve with Blueberry Syrup.

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