I can think of almost no better way to start the day than eating a plateful of steaming blueberry cakes, smothered in sweet syrup with a few sausages or pieces of bacon on the side.   You may find it a bit strange, but in Canada it is common practice to eat your sausages with the syrup.  That way you get the sweet taste of maple melding beautifully with the savoury, saltiness of the bacon.  Try it sometime!

The recipe is quite simple and comes from our good friend, Victor, who has made these for years before finally sharing with us his recipe. I find it varies just a little bit each time I make it.  So if the batter looks too runny, add a bit more flour.  And if it looks too thick, dribble a bit more milk into the batter.

As you see in the photo, we tend to make BIG pancakes and have one each, vs making small pancakes and eating several.  It’s a matter of personal preference — size doesn’t matter as long as you’re enjoying your pancakes. ;)

Anyways, without any further ado, enjoy and say goodbye to pancakes mixes!

Victor’s Pancakes

Makes about 8 good sized pancakes

Ingredients

1 1/3 c flour
1/3 c sugar
½ tsp salt
3 tsp baking powder
2 large eggs
1 1/3 c milk
1 tsp vanilla
1 tbsp oil
~1 cup blueberries/chocolate chips/what ever you feel like

Mix dry ingredients together in bowl. Mix liquid ingredients in food processor or bowl.  Add dry ingredients and mix to batter consistency in food processor or with a whisk.  You may need more milk.  Stir in berries or chocolate chips.

Spray or add a nob of butter to a large frying pan.  Let the pan heat up and add 1/3-1/2 cup of batter and cook until bubbles form, start to pop, and edges look “dry”.  Flip pancakes and cook on other side until cooked through.

Serve immediately or keep warm in oven until ready to eat.

Yum!