Ingredients
- 1½ cups (225 g) – BC blueberries, fresh or frozen (do not thaw)
- 2 cups (275 g) – Flour, all-purpose unbleached
- 3 tsp (15 mL) – Baking powder
- 1 tsp (5 mL) – Cinnamon
- ½ tsp (2.5 mL) – Nutmeg
- ¼ tsp (pinch) – Ground ginger
- ⅛ tsp (pinch) – Ground clove
- ¼ tsp (pinch) – Salt
- 2 large (100 g) – Eggs
- ¾ cup (180 mL) – Milk, 2% or 3.25%
- 3 tbsp (45 mL) – Butter, unsalted, melted and cooled
- 3 tbsp (45 mL) – Maple syrup
- 1 tbsp (15 mL) – Orange zest, finely grated
- ¼ cup (60 mL) – Orange juice, freshly squeezed
- 1 tsp (5 mL) – Vanilla extract
Instructions
- In a small bowl, toss 1 tsp of flour with the blueberries and set aside. If using frozen return to freezer.
- In a large bowl mix the flour, baking powder, spices and salt. Set aside.
- In another bowl whisk the eggs, milk, butter, maple syrup, orange zest, juice and vanilla.
- Stir the egg mixture into the flour mixture. Fold in the blueberries.
- Heat a ¼ tsp of vegetable oil in a non-stick pan over a medium low heat.
- Spoon a ¼ cup of batter into the heated pan, cook until golden on each side and serve immediately with fresh blueberries and maple syrup.
For more delicious blueberry recipes visit www.bcblueberry.com
