Blueberry Pancakes Topped with Homemade Blueberry Compote

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 6 oz Blueberries, fresh or frozen

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 1 cup Milk

• Liquids

  • 2 tbsp Water

Found on berlyskitchen.com

Description

Directions

• Combine all pancake ingredients (except blueberries) in a large bowl. Using a hand mixer or wooden spoon, mix until combined.
• Gently fold in the blueberries.
• Use a 1/3 measuring cup to scoop the batter onto a warm skillet heated over medium heat. Add a little butter to the pan first if youd like.
• Cook until the edges crisp and bubbles start to form, then use a spatula to flip. Cook the other side.
• Repeat with the remaining batter.
• Place the cooked pancakes under a clean towel to keep them warm.
• Add the blueberries, sugar, cornstarch, and water to a small saucepan.
• Cook over medium-low heat, stirring every couple of minutes.
• Continue to cook until desired thickness is reached then remove from heat.
• Top the warm pancakes with blueberry sauce and serve.
• Store leftovers in the refrigerator for up to 2 days.