Blueberry Red Fife Wheat Pancakes

In Nova Scotia, spring is the season when maple syrup’s made, and once the syrup’s ready, a plate of warm pancakes isn't far behind. These pancakes start with Canadian Red Fife wheat and are stuffed with either fresh or frozen blueberries, then lightened with the tang of thick, local yoghurt and drizzled with syrup. Warming the maple syrup enhances the aromatics, but it isn’t absolutely necessary.For a wicked-good Nova Scotia meal, serve some breakfast sausages or bacon on the side.

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

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

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Blueberry Red Fife Wheat Pancakes