Blueberry Hazelnut Pancakes

Blueberry Hazelnut Pancakes

Delicious blueberries are a Canadian favourite for good reason – they’re rich in disease-fighting nutrients and are a good source of antioxidants.

Now you can enjoy them even more throughout the year, as Canadian researchers are working on growing and storing them longer outside the normal season. The team at Agriculture and Agri-Food Canada’s Kentville Research and Development Centre has developed a storage system to extend the shelf-life of cultivated blueberry crops by as much as eight weeks.

So savour this tasty snack with a fruity twist on a classic breakfast and dessert staple.

Blueberry Hazelnut Pancakes

Prep time: 20 minutesCook time: 8-15 minutesServes: 4

  • 1/2 cup 125 mL blueberries
  • 1 1/2 cups 375 mL self-rising flour
  • 1 tsp 5 mL salt
  • 1 tbsp 15 mL brown sugar
  • 2 tbsp 30 mL sugar
  • 3 eggs
  • 2 tbsp 30 mL hazelnut butter
  • 1 cup 250 mL milk
  • 1/3 cup 75 mL unsalted butter, melted and cooled
  • 2 tbsp 30 mL canola oil

Mix all the dry ingredients in a medium-sized bowl.

In another bowl, beat eggs with hazelnut butter, adding milk and melted butter. Add mixture to dry ingredients and mix well, taking care not to over mix ( a few lumps are fine.

Pour canola oil in a small bowl. Using paper towel, gently brush some oil on a non-stick pan.

Heat pan to medium heat, then lower slightly. Pour about 3 tablespoons of the mix per pancake into the pan. Drop in 1 teaspoon of blueberries per pancake. Wait till the mixture starts to form bubbles on top, then flip and continue cooking for a minute.

Remove from the pan and wipe the pan with oil again before making more pancakes.

Serve with maple syrup.

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