BLUEBERRY PANCAKES

Makes 8 to 10 pancakes

Pancakes:

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1 ¼ cups all-purpose flour

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2 tbsp sugar
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1 tsp baking powder
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½ tsp baking soda
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dash fine salt
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1 large egg
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1 cup 2% milk
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¼ cup sour cream or yogurt
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1 tbsp melted butter
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1 ½ cups fresh blueberries

For blueberry syrup:

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½ cup pure maple syrup

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¼ cup light brown sugar, packed
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1 cup fresh blueberries
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½ tsp ground cinnamon

For the pancakes, stir flour, sugar, baking powder, baking soda and salt. Stir in the egg, milk,
sour cream or yogurt and melted butter just until blended (a few lumps are OK).

Heat a griddle on medium and grease lightly. Ladle the batter onto griddle and place a
sprinkling of blueberries onto each pancake. Cook until golden, turn carefully and cook
until golden on other side. Remove and keep covered and warm until ready to serve with
blueberry syrup.

For the syrup, heat syrup and brown sugar, stirring to dissolve sugar. Add the blueberries and
cinnamon and bring just to a simmer. Remove from heat and serve.