Since there’s an official day for everything (and why not?), National Blueberry Pancake Day is this Thursday (January 28).
B.C. Blueberries has a number of recipes for blueberry pancakes to share for the occasion.
Here’s one that combines blueberries with one of the most popular citrus flavours for breakfast.
While blueberries—which are full of antioxidants, vitamins, and minerals—can be found in stores all year round, B.C. Blueberries recommends looking for “cultivated” or “high bush” and “Buy B.C.” and/or “Product of Canada” on labels or packaging.
Blueberry orange spice pancakes
1½ cups (225 grams) B.C. blueberries, fresh or frozen (do not thaw)
2 cups (275 grams) all-purpose unbleached flour
3 tsp (15 millilitres) baking powder
1 tsp (5 millilitres) cinnamon
½ tsp (2.5 millilitres) nutmeg
¼ tsp (pinch) ground ginger
⅛ tsp (pinch) ground clove
¼ tsp (pinch) salt
2 large (100 grams) eggs
¾ cup (180 millilitres) milk
3 tbsp (45 millilitres) butter, melted and cooled
3 tbsp (45 millilitres) maple syrup
1 tbsp (15 millilitres) orange zest, finely grated
¼ cup (60 millilitres) orange juice, freshly squeezed
1 tsp (5 millilitres) vanilla extract
In a small bowl, toss one teaspoon of flour with the blueberries and set aside. If using frozen return to freezer.
In a large bowl mix the flour, baking powder, spices and salt. Set aside.
In another bowl whisk the eggs, milk, butter, maple syrup, orange zest, juice, and vanilla.
Stir the egg mixture into the flour mixture. Fold in the blueberries.
Heat one-quarter teaspoon of vegetable oil in a non-stick pan over a medium low heat.
Spoon one-quarter cup of batter into the heated pan, cook until golden on each side and serve immediately with fresh blueberries and maple syrup.