Pancakes can be really great breakfast to share with friends and family. I like to impress my friends by stuffing my pancakes with delicious and healthy indigenous foods. My favourite fillings are from Anishinaabe country blueberries and wildrice, and if your lucky some hand-harvested maple syrup drizzled on top.
Mix eggs and sugar with a whisk for 30 seconds in a medium bowl. Add milk and vanilla stir until combined. Grind oats in a blender or food processor until it’s the same texture as flour. If you don’t have a way grinding just replace half the oats with flour. Whisk together the oats, flour, salt and baking powder in a large bowl. Stir the milk and egg mixture into the oats and flour mixture. Don’t over mix just enough to get the batter wet. Fold in melted butter with a spatula, then fold in blue berries and cooked wildrice. Heat a griddle or flat pan over medium heat until hot. Preheating the pan prevent the pancakes from sticking. To test the pan put a small drop of water, it should sizzle and dance on the pan. Ladle on a quarter cup of batter for each pancake. Let pancake cook until bubbles stop popping in the center of the pancake, about three minutes. Check the bottom of the pancake that it is a golden colour. Adjust heat up slightly if it is still pale and down if it looks to black. Flip pancakes and cook for about a minute. Pancakes can be kept in a warm oven or enjoyed with your favourite toppings. Serves 4-6 people.