Blueberry Pancakes with Orange and Butter Infused Maple Syrup

I have no problem topping my cereal with blueberries and calling that a successful breakfast. But that's what I did yesterday...

So today, blueberry pancakes were in order!

Pancakes are one of my favourite breakfast comfort foods (along with eggs Benedict), and I like to do em' up right! These Fluffy and slightly sweet cakes are filled with juicy and tart berries, and then topped with maple syrup that has been simmered with orange and butter...does it get any better than that?!


Ingredients:

Pancakes:
1 egg
3/4 c milk
1 c flour (Note: Try using half whole wheat flour for a little extra fiber)
2 Tbsp. oil
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup blueberries (preferably fresh)

Orange and Butter Maple Syrup:
1 Tbsp butter
1/2 cup maple syrup
the juice from one orange
1/2 tsp. orange zest

Directions:

Pancakes:
1. Beat egg slightly and mix in milk, oil, sugar, salt.

2. Separately, combine sifted flour and baking soda. Gently fold liquid into the dry ingredients and then add the blueberries.

3. Heat pan to medium, and add some canola oil (just enough to coat pan). When the pan is hot, you can begin scooping the batter into round dollops. You can make them as big or small as you would like. When the edges begin to appear cooked or there are bubbles forming, flip the pancake and cook until done.

4. Top with extra fresh blueberries and syrup (directions below), and serve with an orange wedge.

Orange and Butter Maple Syrup:
1. Melt butter over medium heat in a small sauce pan. Add maple syrup, orange juice and zest. Stir, and serve.