: 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.