Weekend bonus recipe: Blueberry Flax Pancakes

Happy Weekend Everybody!

As a special treat, I’ve decided to post a bonus recipe. You’re welcome.

So, why the extra recipe? It’s Saturday. Tomorrow is Sunday. Chances are when you wake up on one of these days, you are going to need this recipe.
That’s right, you need it. Because on the weekend, pancakes are a necessity of life.

Last Sunday, I woke up and the very first thought that popped into my head was “pancakes.” I’ve been reading a lot of pancake recipes on other blogs lately, so I’m actually surprised I haven’t been having nightmares about them.

So I got up, stumbled to the kitchen and pulled up The Pioneer Woman’s “Perfect Pancakes” recipe on my phone. I made a few very simple changes to fill them with local goodness, and they were delicious. The perfect start to a Sunday. Or a Saturday. I’m pretty sure they’d be tasty any day of the week, really.

So start your weekend right, make these pancakes.

Blueberry flax pancakes

For the original pancake recipe, please see Pioneer Woman’s Perfect Pancakes and follow her instructions.
While you’re there, I also suggest checking out her other recipes. Her blog is a delight, to say the least.

Here are the changes I made:

1. Replace half of the 3 C plus 2 tbls cake flour with Valley Flax Flour.

Valley Flax Flour

2. Use local eggs, butter and milk – these should be a given.

Pancake batter

3. Once the batter is blended, throw in a few handfuls of delicious Nova Scotia blueberries. The Luckett blueberries at Pete’s right now are to die for – big, plump, and perfect.

Luckett Blueberries

Another option, since it’s Wild Blueberry Harvest Festival right now until Sept.1, is that you could also pick up a box of your favourite local frozen wild blueberries and enjoy these pancakes year round. With local berries. It’s win-win.

Pancakes step one Pancakes step two

4. Use 100% pure Nova Scotia Maple Syrup.

Pancakes and syrup

Do not insult these pancakes with Aunt Jemima flavoured-corn-syrup. Why would you ever chose a syrup that’s two first ingredients are corn syrup and high fructose corn syrup*, when you could easily pick up a bottle that’s only ingredient is pure maple syrup? My suggestions:

I’m from Antigonish, so I’ll have to start with Haveracres Maple Farm and MacInstosh Pure Maple Syrup: two local businesses that make delicious, natural maple syrup. We’re working through a bottle of MacIntosh Maple Syrup right now that the Husband’s parents bought us. It’s good. If you want your own, you can order it online. I’m not sure where to pick it up in person. I’ll check with the in-laws and let you know. Looking for Haveracres maple syrup? I’d check the Antigonish Farmer’s Market and The Made in Nova Scotia Store. Anything on their site can also be ordered online… bonus! My next suggestion is also available there, and pretty much every grocery store in the province:

Acadian Maple. If you want gourmet maple syrup/maple products look no further. They make a large assortment of maple, blueberry and cranberry products in addition to their syrup, and they are phenomenal. Most importantly, they make the pumpkin spice coffee that I am hopelessly addicted to. Right now I have some Acadian Maple maple butter in the fridge that I bought at the Wolfville Farmers’ Market a little while ago, and I’ve been spooning it into my tea and oatmeal, spreading it on toast, and I used it to make Peaches and (maple) Cream muffins last week. Needless to say, maple butter and/or syrup is pretty versatile. Like I said, you can find Acadian Maple in most grocery stores across Nova Scotia, but you can also order I can also say I’ve had the pleasure of working with Acadian Maple recently, and they’re really great people. We also carry a huge array of their products at work (in case you didn’t know, I’m working at Pete’s again), so I’m pretty familiar with their product offerings.

For more suggestions on local maple syrup, check out the Maple Producers Association of Nova Scotia. There. Now you have no excuse not to use pure Nova Scotian maple syrup.

Well, that’s all for now friends. Check back soon for another tasty local recipe!

* FYI, here is the Aunt Jemima Ingredients Page

About the author


Writing about herself has never been Maureen's forte, but writing in the third person seems to help. Maureen is passionate about supporting local, especially when it involves food, wine, and beer. Baked in Nova Scotia started as a baking blog, but has recently branched out. Browse her posts and you'll find some Sugar & Spice (recipes featuring local ingredients) and Everything Nice (profiles of awesome local food & drink, businesses, events etc).

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