Silverdollar Blueberry Pancakes

Summertime is a season of perversion – food perversion that is

The local produce here in British Columbia is abundant, fragrant and absolutely sinful. The fruit, in summertime especially, is. The. Best.

On this gloomy Tuesday summer morning, I’ve decided to treat my family to some pancakes with fresh, local blueberries.

When I was a kid, I was forced to eat the kind that came out of a box and were cooked to the point of almost-cardboard. From then on, I irked each time someone offered me pancakes for breakfast. But I have found new recipes to face my fears of pancakes – and somehow, they taste better in the silverdollar or mini size

Serves 4

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup rolled oats (ground in food processor)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp maple syrup or honey (sugar if you don’t have either)
• 1 cup milk
• 1 egg
• 2 tbsp melted butter
• 1 mashed banana
• 1/2 cup blueberries

Garnishes

• Powdered sugar
• Maple syrup

1. Mix the flour, oats, baking powder, baking soda and salt in a large bowl.
2. Dump in the blueberries and toss gently.
3. Mix the maple syrup, milk, egg, butter and banana in another bowl.
   
4. Mix the wet and dry ingredients.
5. Fire up a pan or flat iron griddle on medium heat add a touch of oil in it. Just enough to coat the bottom.
   
6. Using a large spoon or ice cream scoop, dollop a spoonful of batter in the pan and cook for just under a minute until it is golden brown. It’s ready to flip when bubbles start appearing.
   
7. Flip and cook for another minute.
8. Serve hot with a sprinkle of powdered sugar and a side of maple syrup.

Recipe adapted from ClosetCooking