Celebrate Pancake Day on Tuesday, January 28th with these citrus-infused flapjacks

Yield: 10-12 pancakes

Ingredients

  • 1½ cups (225 g) B.C. blueberries, fresh or frozen (do not thaw)
  • 2 cups (275 g) all-purpose unbleached flour
  • 3 tsp (15 mL) baking powder
  • 1 tsp (5 mL) cinnamon
  • ½ tsp (2.5 mL) nutmeg
  • ¼ tsp (pinch) ground ginger
  • ⅛ tsp (pinch) ground clove
  • ¼ tsp (pinch) salt
  • 2 large (100 g) eggs
  • ¾ cup (180 mL) milk
  • 3 tbsp (45 mL) unsalted butter, melted and cooled
  • 3 tbsp (45 mL) maple syrup
  • 1 tbsp (15 mL) orange zest, finely grated
  • ¼ cup (60 mL) orange juice, freshly squeezed
  • 1 tsp (5 mL) vanilla extract
  • Vegetable oil

Instructions

  1. In a small bowl, toss 1 tsp of flour with the blueberries and set aside. If using frozen, return to freezer.
  2. In a large bowl, mix the flour, baking powder, spices and salt. Set aside.
  3. In another bowl, whisk the eggs, milk, butter, maple syrup, orange zest, juice, and vanilla.
  4. Stir the egg mixture into the flour mixture. Fold in the blueberries.
  5. Heat a ¼ tsp of vegetable oil in a non-stick pan over a medium low heat.
  6. Spoon a ¼ cup of batter into the heated pan, cook until golden on each side and serve immediately with fresh blueberries and maple syrup.