Light and luscious blueberry pancakes make the perfect weekend breakfast.

Blueberries are such a wonderful North American treat and we are lucky enough to have them available all year now, so you can enjoy fresh pancakes with blueberries any time.

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk
1 tablespoon sour cream
1 tablespoon molasses
3/4 cup fresh blueberries

Directions:
Combine the flour, baking powder and salt. Combine the egg, buttermilk, sour cream and molasses in a separate bowl. Slowly stir the wet ingredients into the dry ingredients. Fold in the blueberries.

For each pancake, pour 1/4 cup of batter onto a hot, lightly greased griddle. Turn the pancakes over once the tops are covered with popped bubbles and the edges are browned.

Serve with your favorite syrup.

Makes about 9 pancakes.

• Here's a tasty tip. Warm up your syrup and add fresh blueberries to it! Don't cook the blueberries or boil the syrup, just heat it gently until it is just warm, then add all the blueberries you want.

• If you don't have fresh blueberries available, feel free to substitute frozen. Just add them to the dry ingredients so they don't turn the entire batter blue. And add them just before cooking the pancakes.

• Don't have buttermilk? Add 1 tablespoon of lemon juice to the 1 cup measure, then add milk to reach one cup. Let it sit for a few minutes to sour.

• You can also use regular milk instead of buttermilk, but the buttermilk makes the pancakes nice and light in texture.