Blueberry Pancakes Compote

Soft fluffy blueberry pancakes and blueberry compote topped with whip cream and a dust of cinnamon can make any breakfast the best start of the day. Creating pancakes airy light and fluffy is not hard at all. Although homemade pancakes are not difficult to make. I do cheat from time to time and use the complete box pancake mix and add few extra spices to brighten the dish. Any time you add vanilla extract a pinch of cinnamon and squeeze of lemon juice to the batter it only enhances the flavor of the pancakes. It taste like homemade pancakes. At the end of the day you want your food to taste delicious whether from scratch and getting a little help from the box.

These blueberry pancakes for breakfast are topped with blueberry compote and whip cream, the flavors will be jumping around and dancing on your palette. The natural sweetness from the blueberries interlocks with the warm cinnamon, sugar and ginger with a hint of lemon zest awakens the flavor in the blueberry compote.

Compote Recipe suggestions:

Chicken & Blueberry compote

Blueberry compote

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Quick Tip

If you separate and Beat the egg whites from the yolks separately, and fold the egg whites in the batter last before frying them will render very light and fluffy pancake. If you like the crispy edges on your pancake add melted butter.

Did You Know

Pancakes has it's on day called Shrove Tuesday. Shrove Tuesday is a Christian festival that falls on the Tuesday before the beginning of Lent. People tend to give up things doing Lent like sweets, and chocolate. Pancake day or Shrove Tuesday marks the last day they can eat these items before Lent starts.

Ingredients Blueberry Pancakes Compote

Pancakes

1 1/2 cups All Purpose Flour

1/2 cup blueberries fresh or frozen

1 Tsp baking powder

1/4 cup granulated sugar

1 tsp salt

1 tsp vanilla extract

2 large eggs

1 1/2 cup buttermilk

4 Tbsp butter

1/2 tsp cinnamon

1 tsp lemon juice

Blueberry Compote

1 lb. Blueberries (frozen or fresh fruit)

2-4 Tbsp granulated sugar ( depends how sweet you want the compote)

1/2 tsp cinnamon

1/2 tsp ginger powder

2 tsp lemon juice

Let's Cook!

• In a mixing bowl add the flour, baking powder, salt, and cinnamon. Whisk the ingredients.

• In a second mixing bowl add the sugar, buttermilk and eggs and whisk together. Make sure the batter is not too runny or too thick.

• Pour the wet ingredients in with the dry ingredients add in the lemon juice, melted butter and vanilla extract.

• Turn the griddle on 350°F

• Add pancake batter in a circle and add blueberries. Once the edges begin to bubble it is time to flip the pancake.

• Add blueberries to a medium sauce pan over medium to high heat.

• Add granulated white sugar and lemon juice. Stirring frequently until sugar dissolve and blueberries begin to thicken.

• Add in ginger and cinnamon at the end so it doesn't cook off but is bright and warm in the compote. The compote will thicken as it cools.

• *Optional- You can create a slurry if you desire a thicker sauce. 1:2 ratio 1 tbsp of cornstarch and 2 tbsp water.

Bon Appetit, ENJOY!