Blueberry ginger pancakes with BC blueberries

Brighten up a dull cold day with these gingery pancakes

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Fresh fruits may be harder to come by in the winter months; luckily, fruits like B.C. blueberries are excellent frozen as well, and can be used to brighten a ton of different recipes. To make blueberry pancakes even better, add some ginger for the zing. It'll brighten up any morning.

2 cups all-purpose unbleached flour
1/4 cup granulated sugar
2 tsp baking powder
2 cups fresh or frozen B.C. blueberries
1/4 tsp salt
2 large eggs
1½ cups milk, or buttermilk
2 tbsp plus 1/2 tsp vegetable oil, divided
2 tbsp finely grated fresh ginger root
1 tsp pure vanilla extract
1/2 tsp butter
maple syrup, for serving

In a large bowl mix the flour, sugar, baking powder and salt. Set aside.

In another bowl whisk the eggs, then mix in the milk, 2 tbsp oil, ginger and vanilla.

Make a well at the centre of the flour mixture, pour the egg mixture into the flour all at once and stir. Do not over mix.

Fold in the blueberries.

Heat remaining 1/2 tsp vegetable oil and butter in a non-stick pan over a medium heat.

Scoop a large spoonful of batter into the heated pan. Cook on one side until small bubbles form on the top, then flip over and cook until golden on each side and serve immediately with maple syrup.