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Recipes Breakfast and Brunches
 
 
   
Wild Blueberry Pancakes
Description: What is brunch without pancakes? Especially if it's a stack of flavourful flaxseed pancakes covered with a yummy blueberry syrup made with maple syrup and blueberries! Serve with bacon or breakfast sausages, coffee and fresh juice for the perfect way to start your day.



Prep Time:10 minutes
Cook Time:15 minutes

Ingredients Preparation
BLUEBERRY SYRUP
1 cup[250 mL]frozen blueberries
1/2 cup[125 mL]maple syrup

PANCAKES
1 1/2 cups[375 mL]Carnation® 2% Evaporated Partly Skimmed Milk
1/4 cup[50 mL]lemon juice
2 cups[500 mL]Robin Hood® Nutri™ Flour Blend
1/2 cup[125 mL]ground flax seed
1/4 cup[50 mL]whole flax seed
1/4 cup[50 mL]granulated sugar
1/2 tsp[2 mL]salt
2 tsp[10 mL]baking powder
1/2 tsp[2 mL]baking soda
2 eggs
1/4 cup[50 mL]Crisco® Canola Oil
1 cup[250 mL]frozen blueberries
  oil for brushing skillet
SYRUP:

Place frozen blueberries and maple syrup in small saucepan. Bring to a boil. Cook 1 minute. Remove from heat. Reserve.

PANCAKES:

Stir evaporated milk and lemon juice together. Reserve.

Combine dry ingredients in a large bowl. Add evaporated milk mixture, eggs and oil. Do not over mix. Batter will be very thick.

Heat large nonstick skillet. Brush lightly with oil. Ladle ¼ cup (50 mL) batter into hot skillet. Leave some room in between as pancakes puff up. Sprinkle with blueberries. Cook until bubbles appear on the top side. Turn over and cook other side; about 2-3 minutes per side. Serve with Blueberry Syrup.

Makes 16 (8 servings)




Wild Blueberry Pancakes
 
Rate: 79 rating(s)