Name: Blueberry Red Fife Wheat Pancakes
Yield: 12
Ingredients: 1½ cups (375 mL) all-purpose flour; 1 cup (250 mL) Red Fife wheat flour; 1⁄4 cups (60 mL) packed brown sugar; 1 tbsp (15 mL) baking powder; ½ tsp (2 mL) salt; ½ tsp (2 mL) nutmeg; ½ tsp (2 mL) cinnamon; 2 eggs; 2¼ cups (550 mL) buttermilk or whole milk; 2 tsp (10 mL) vanilla extract; 1⁄2 cup (125 mL) butter, melted; 2 tbsp (30 mL) vegetable oil; 1½ cups (375 mL) fresh or frozen blueberries; Vegetable oil (optional), for frying; 2 cups (500 mL) plain Greek yoghurt; 1 cup (250 mL) pure maple syrup, warmed

Ingredients

1½ cups (375 mL) all-purpose flour

1 cup (250 mL) Red Fife wheat flour

1⁄4 cups (60 mL) packed brown sugar

1 tbsp (15 mL) baking powder

½ tsp (2 mL) salt

½ tsp (2 mL) nutmeg

½ tsp (2 mL) cinnamon

2 eggs

2¼ cups (550 mL) buttermilk or whole milk

2 tsp (10 mL) vanilla extract

1⁄2 cup (125 mL) butter, melted

2 tbsp (30 mL) vegetable oil

1½ cups (375 mL) fresh or frozen blueberries

Vegetable oil (optional), for frying

2 cups (500 mL) plain Greek yoghurt

1 cup (250 mL) pure maple syrup, warmed

Directions

In a large bowl, whisk together all-purpose flour, Red Fife flour, brown sugar, baking powder, salt, nutmeg, and cinnamon. In the second bowl, beat together eggs, buttermilk, and vanilla. Rapidly beat in butter and oil; immediately stir into flour mixture just until batter forms. Fold in blueberries.

Place a non-stick pan over medium heat, warm 1 tsp (5 mL) oil, if desired; when the pan is hot, ladle in 1⁄3 cup (75 mL) batter for each pancake. Cook until bubbles form in centre and the bottom is golden about 4 minutes; turn and cook until bottom is golden. Set aside and keep warm.On individual warmed serving plates, stack 2 or 3 pancakes in centre of each; top with a dollop of yoghurt, then fresh blueberries. Drizzle with maple syrup.

Makes 12 pancakes

Blueberry Red Fife Wheat Pancakes