Summer Blueberry Pancakes
Nicely puffed, tender pancakes rich with fresh B.C. blueberries. Plate and top them with butter, maple syrup and, if desired, more blueberries! You can also serve the pancakes with bacon or sausages.
Recipe - Quality Foods
Summer Blueberry Pancakes
Prep Time15 Minutes
Servings6
Cook Time4 Minutes
Ingredients
1 1/4 cups fresh blueberries
1 1/2 cups + 1 tsp all-purpose flour (divided)
2 Tbsp granulated sugar
1 Tbsp + 2 tsp baking powder
pinch salt
1 1/4 cups milk
1/4 cup sour cream
2 large eggs
vegetable oil spray
Directions
- Place blueberries in a bowl and toss with the 1 tsp flour.
- Place 1 1/2 cups flour, sugar, baking powder and salt in a second bowl and whisk well to combine. Place milk, sour cream and eggs in a mixing bowl and beat to combine. Add dry ingredients to the wet ingredients and mix lightly until just combined (it’s okay if the batter has a few small lumps). Let batter rest five minutes.
- Preheat a non-stick, electric griddle to 350 F, or set a large non-stick skillet or cast iron griddle over medium heat. Mix blueberries into the rested batter. When griddle (or skillet) is hot, lightly oil spray the cooking surface. Cook the pancakes, in batches, by pouring on the batter in five-inch or so rounds, leaving a two-inch space between each pancake. Flip the pancakes when a few bubbles appear on the surface and they are browned on the bottom. Cook for two minutes more, or until the centre of the pancake springs back when gently touched.
15 minutes
Prep Time
4 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Western Family - All Purpose White Flour, 2.5 Kilogram
$6.39$0.26/100g
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
Not Available
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.29$1.11/100g
Not Available
Dairyland - Sour Cream 14% M.F., 250 Millilitre
$3.29$1.32/100ml
Not Available
PAM - Cooking Spray, Olive Oil, 141 Gram
$7.19$5.10/100g
Directions
- Place blueberries in a bowl and toss with the 1 tsp flour.
- Place 1 1/2 cups flour, sugar, baking powder and salt in a second bowl and whisk well to combine. Place milk, sour cream and eggs in a mixing bowl and beat to combine. Add dry ingredients to the wet ingredients and mix lightly until just combined (it’s okay if the batter has a few small lumps). Let batter rest five minutes.
- Preheat a non-stick, electric griddle to 350 F, or set a large non-stick skillet or cast iron griddle over medium heat. Mix blueberries into the rested batter. When griddle (or skillet) is hot, lightly oil spray the cooking surface. Cook the pancakes, in batches, by pouring on the batter in five-inch or so rounds, leaving a two-inch space between each pancake. Flip the pancakes when a few bubbles appear on the surface and they are browned on the bottom. Cook for two minutes more, or until the centre of the pancake springs back when gently touched.