Wild Blueberry Pancakes

Name: Wild Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Yield: 8
Ingredients: Blueberry Syrup:; 1 cup (250 mL) frozen blueberries; 1/2 cup (125 mL) maple syrup; Pancakes:; 1 1/2 cups (375 mL) Carnation® 2% Evaporated Partly Skimmed Milk 2% Evaporated Partly Skimmed Milk; 1/4 cup (50 mL) lemon juice; 2 cups (500 mL) Robin Hood® All Purpose Flour; 1/2 cup (125 mL) ground flax seed; 1/4 cup (50 mL) whole flax seed; 1/4 cup (50 mL) granulated sugar; 1/2 tsp (2 mL) salt; 2 tsp (10 mL) baking powder; 1/2 tsp (2 mL) baking soda; 2 eggs; 1/4 cup (50 mL) Canola Oil; 1 cup (250 mL) frozen blueberries; oil for brushing skillet

Prep Time 10 mins

Cook Time 15 mins

Serves 8

Difficulty N/A

Ingredients

Blueberry Syrup:
1 cup (250 mL) frozen blueberries
1/2 cup (125 mL) maple syrup
Pancakes:
1 1/2 cups (375 mL) Carnation^® 2% Evaporated Partly Skimmed Milk
1/4 cup (50 mL) lemon juice
2 cups (500 mL) Robin Hood® All Purpose Flour
1/2 cup (125 mL) ground flax seed
1/4 cup (50 mL) whole flax seed
1/4 cup (50 mL) granulated sugar
1/2 tsp (2 mL) salt
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 eggs
1/4 cup (50 mL) Canola Oil
1 cup (250 mL) frozen blueberries
oil for brushing skillet

2% Evaporated Partly Skimmed Milk

Directions

Syrup:

Step 1:

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

Pancakes:

Step 2:

Stir evaporated milk and lemon juice together. Reserve.

Step 3:

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

Step 4:

Heat large nonstick skillet. Brush lightly with oil. Ladle 1/4 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.