I don’t know why I am reminded of blueberries so late in the year. Maybe it’s because it’s such a beautiful day in Montreal. I spent part of the afternoon in the park. I sat on a bench to knit for awhile. No jacket. Just me, my knitting needles and hot peppermint tea.
On the way home from the park, I thought of my blueberry-yogurt pancakes, and how wonderful and fluffy they are. I still have blueberries in the freezer, so I’m not completely out of season in telling you about them. I bought two litres of farmed blueberries in August at Marché Jean-Talon , and I’ve been throwing a handful of them in breakfasts here and there. But the best blueberry breakfast is my blueberry-yogurt pancake.
Maybe I thought of these pancakes because today is my Papa’s birthday, and if I were in Manitoba, I would most definitely be making them for him.
So for Papa’s birthday, a recipe for blueberry-yogurt pancakes. The ground flax isn’t absolutely necessary, but it adds a nice nutty taste
1 cup flour (I normally use half white, half whole-wheat)
1 tablespoon ground flax
1 tablespoon brown sugar
1 teaspoon baking powder
½ baking soda
1/4 teaspoon salt
½ cup milk
½ plain yogurt (or not so plain yogurt! Berry or vanilla flavoured yogurt is nice too.)
2 tablespoons vegetable, canola or sunflower oil
3/4 cup blueberries
butter for grilling
Combine dry ingredient. In a separate bowl, whisk together liquid ingredients. Pour liquids into dry ingredients and mix until all flour pockets have disappeared. Melt a tablespoon of butter on a frying pan or a pancake griddle before pouring pancakes. Flip pancakes when top starts to bubble. Makes 2 servings.