250 mL (1 cup) Europe's Best® Wild Woodland Blueberries, frozen
125 mL (1/2 cup) maple syrup
375 mL (1 1/2 cups) Evaporated Partly Skimmed Milk
50 mL (1/4 cup) lemon juice
500 mL (2 cups) part all purpose and part whole wheat flour
125 mL (1/2 cup) ground flax seed
50 mL (1/4 cup) whole flax seed
50 mL (1/4 cup) granulated sugar
2 mL (1/2 tsp) salt
10 mL (2 tsp) baking powder
2 mL (1/2 tsp) baking soda
50 mL (1/4 cup) Canola Oil
250 mL (1 cup) Europe's Best WildWoodlandBlueberries, frozen
oil for brushing skillet
Place frozen blueberries and maple syrup in small saucepan. Bring to a boil. Cook 1 minute. Remove from heat. Reserve.
1. Stir evaporated milk and lemon juice together. Reserve.
2. Combine dry ingredients in a large bowl. Add evaporated milk mixture, eggs and oil. Do not over mix. Batter will be very thick.
3. 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.