Blueberry Ginger Pancakes | BC Blueberry Council

Ingredients

• 2 cups (300 g) B.C. blueberries, fresh or frozen
• 2 cups (275 g) All-purpose unbleached flour
• ¼ cup (50 g) Granulated sugar
• 2 tsp (10 ml) Baking powder
• ¼ tsp (pinch) Salt
• 2 large (100 g) Eggs
• 1½ cups (360 ml) Milk (or buttermilk if preferred)
• 2 tbsp (30 ml) Vegetable oil
• 2 tbsp (30 ml) Fresh ginger root, finely grated
• 1 tsp (5 ml) Pure vanilla extract
• ½ tsp (2.5 ml) Vegetable oil
• ½ tsp (2.5 ml) Butter
• Maple syrup for serving