Blueberry Pancakes

Ingredients:

• 375 mL (1 1/2 cups) all purpose flour
• 15 mL (1 tablespoon) baking powder
• 2 mL (1/2 teaspoon) salt
• 15 mL (1 tablespoon) sugar
• 1 egg
• 450 mL (1 3/4 cups) milk
• 25 mL (2 tablespoons) melted shortening or vegetable oil
• 200 mL (3/4 cup) Fresh Ontario Highbush Blueberries

Instructions:

• Sift together first four ingredients.
• Beat together next three ingredients.
• Stir into dry ingredients until almost smooth.
• Fold in blueberries.
• Pour batter in preheated griddle or frying pan – use about 50 mL (1/4 cup) batter for each pancake. Turn when bubbles break on surface.
• Serve hot with butter and Maple Syrup.

Makes 12-14 pancakes

Recipe courtesy of Klassen Blueberries