I love Saturdays, Canada Day and Thanksgiving as it means I am definitely having pancakes for breakfast! (Okay, well not every Saturday as that would be a bit much!)
And I definitely love making pancakes since I discovered this recipe for basic pancakes – so much better, lighter, more flavourful, less cardboardy (if there is such a word) than the store-bought boxed mixes, and not much effort either.
There are endless variations of the basic pancake that can be made – simply add blueberries to the batter or add bananas to the batter (named “the Jack Johnson” in the Martin household after the song on his album “In Between Dreams”) or these tasty looking Lemon Buttermilk Pancakes, which I am desperate to try.
All varieties can be smothered in butter and / or maple syrup, or you could make an equally simple Compote as I did with fresh blueberries from Hare’s Organic Blueberry Farm right here in Pemberton.
Ingredients (serves 8)
- 2 cups frozen blueberries
- 3 tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan.
- Cook over a medium heat for about 10 minutes.
- Add the rest of the blueberries and cook for 8 minutes more, stirring frequently.
- Serve warm.
And if you like maple syrup as much as I do you can even add some to the compote and have the best of both worlds!
Now we all have a reason to get up on a Saturday morning!
The Wellness Almanac 
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