Blueberry Pancakes

Blueberry pancakes are a wonderful treat when fresh blueberries are in season. But don't limit your enjoyment of these tender, golden cakes to summer; frozen blueberries make them a year-round treat.

1 cup all-purpose flour, unbleached
1 Tbsp. sugar
2 tsp. baking powder
¼ tsp. sea salt
1 egg, beaten
1 cup milk
2 Tbsp. extra-virgin olive oil
1 cup blueberries
2 Tbsp. sugar

Preheat oven to 200°F (90°C).

Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

Combine flour, 1 Tbsp. sugar, baking powder and sea salt.

In a separate bowl, combine 1 cup blueberries dusted with 2 Tbsp. sugar, let stand a few minutes.

Mix together mix together egg, milk, and olive oil. Gently fold blueberries. Stir in flour mixture. Batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Cook until pancakes are golden brown on both sides.

Serve hot with your favourite toppings.