Chef Rajeev's BC Blueberry Pancakes

This recipe is a part of our 2024 BC Blueberry Week at Dining Commons.
Come try the blueberry pancakes from 7:00am - 10:00am on July 17th or follow the recipe below! 

BC Blueberry Pancakes

Servings: 16 medium pancakes
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

• 2 cups all-purpose flour, spooned into measuring cup and leveled off
• 4 teaspoons baking powder
• ¼ cup sugar
• 1 teaspoon salt
• 2 large eggs
• 2 cups milk, plus more if necessary
• 4 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
• 1 cup fresh blueberries
• 1 teaspoon vanilla extract.
• vegetable oil, for cooking
• 1/3 cup pancake syrup
• 4 tablespoon melted butter to finish

1. In a large bowl, whisk together the flour, baking powder, sugar and salt.
2. In a medium bowl, whisk the eggs and milk until evenly combined.
3. Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. Add fresh blueberries, if the batter seems too thick, add 1 to 2 tablespoons more milk.
4. Heat a griddle or non-stick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup and butter or the blueberry compote recipe below!

BC Blueberry Compote

Servings: 3 cups
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes

• 1 lb or 2 cups fresh blueberries (454 g)
• Zest of 1 lemon
• 2 tablespoon lemon juice (from about 1 lemon)
• 3 – 4 tablespoon granulated sugar (34 g to 45 g)
• A pinch of kosher salt

1. Wash and dry the blueberries.
2. Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft. Stir until it comes together as a sauces and remove from heat. It will thicken as it cools.