Buttermilk Pancakes with Blueberry Compote

• Vegetarian

• Produce

  • 2 cups Blueberries, frozen organic

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 tbsp Lemon juice, fresh
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 2 tbsp Brown sugar
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 4 tbsp Butter
  • 1 1/3 cups Buttermilk

Found on spicysouthernkitchen.com

Description

Ingredients

• 2 cups frozen organic blueberries, defrosted or fresh
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup
• ½ tablespoon fresh lemon juice
• ¼ teaspoon ground cinnamon
• 1½ cups all-purpose flour
• 2 Tablespoons sugar
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ⅛ teaspoon salt
• 1 egg
• 4 Tablespoons butter, melted
• 1⅓ cups buttermilk
• vegetable oil

Directions

• Make Blueberry Compote. Place blueberries, brown sugar, maple syrup, lemon juice, and cinnamon in a small saucepan. Bring to a boil and then lower the heat. Simmer for 5 minutes. Keep warm.
• To make pancakes, mix dry ingredients in large bowl.
• Combine egg, butter, and buttermilk in medium bowl and whisk to combine well.
• Add buttermilk mixture to dry ingredients and stir until combined, but not more than necessary. Batter should be thick, but you can add a little more buttermilk if desired.
• Heat large nonstick griddle pan or large skillet over medium heat.
• Place about ½ teaspoon of oil on pan for each pancake and using a measuring cup scoop batter and pour on top of oil using about ¼ to ⅓ cup batter for each pancake.
• Flip when bubbles start to rise to top and continue to cook until batter cooks all the way through. These are hearty pancakes and the batter will still be gooey in the middle if not cooked long enough. Keep the heat a little lower than you normally would or the outsides will burn before the inside cooks all the way.