To food lovers, Canada Day doesn’t just mean red and white getup, fireworks, and a few cold ones. July 1st is also the unofficial start of Blueberry Month. And because it would feel awfully wrong not to take advantage of these tiny, anti-oxidant-packed berries at their finest, we’re starting the season off right with one of our easiest, tastiest and most crowd-pleasing recipes.
Whether you’re hosting Sunday brunch or just cooking up an indulgent breaky for one, mini blueberry pancakes are sure to please. Made with ingredients you probably have in your pantry, these little bites are super easy. So why not whip up a small batch for a weekend pick-me-up, or a large batch as part of a morning feast with the fam? Just make them ahead of time, and slip them in the oven right before serving.
3/4 cup milk
1 cup flour
1 Tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
1. Beat the egg in a large bowl, and then add the milk and beat again.
2. Add the dry ingredients, and beat until smooth. Add blueberries to batter and stir.
3. Heat a lightly buttered, medium-sized frying pan on medium-high heat. Scoop about 1 Tablespoon of batter at a time onto the griddle to make mini pancakes, and brown on both sides.
4. Pile them into small stacks or just serve as bites. Keep them in a heated oven until all pancakes have been made, and serve hot with maple syrup and/or butter.
Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.