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Blueberry Pancakes

There’s nothing like classic pancakes studded with your own dried blueberries to make a good cabin trip even better.

Written by Jennifer MacKenzie
Photography by Colin Erricson
 

Blueberry Pancakes

Makes about 4 pancakes
 

Ingredients

  • 1⁄2 cup all-purpose flour
  • 1 tbsp powdered eggs
  • 1 tbsp instant skim milk powder
  • 2 tsp granulated sugar
  • 1⁄2 tsp baking powder
  • Pinch of salt
  • 2 tbsp dried blueberries, chopped
  • 1⁄2 cup water
  • Vegetable oil
 

 

INSTRUCTIONS

Prep at Home

In a sealable plastic bag, combine flour, eggs, milk powder, sugar, baking powder and salt. Place blueberries in another bag. Seal both bags and store at room temperature for up to 1 month.
 

To Serve

  1. In a bowl, combine blueberries and water. Let stand for 15 minutes or until blueberries are softened. Stir in 1 tsp (5 mL) oil. Shake flour mixture in bag to mix and pour into blueberry mixture. Stir just until evenly moistened.
  2. Heat a skillet over medium heat until warmed. Add a thin layer of oil. Pour in about 1⁄4 cup (50 mL) batter per pancake. Cook for 2 to 3 minutes or until bubbles break on the surface but don’t fill in and bottom is golden. Turn and cook for about 2 minutes or until golden brown. Repeat with remaining batter, adding oil to the pan and adjusting heat as necessary.
 
 
 
Courtesy of The Complete Trail Food Cookbook by Jennifer MacKenzie, Jay Nutt & Don Mercer © 2010 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.