Fluffy Pancakes with Blueberry Compote

There’s nothing quite as satisfying as waking up to a stack of fluffy pancakes, drizzled with a sweet and tangy blueberry compote. In this recipe, we’ll guide you through the process of creating pillowy pancakes that are guaranteed to make your mornings brighter.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/4 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Butter or cooking spray for greasing the pan

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the buttermilk, milk, egg, melted butter, and vanilla extract. Whisk until well blended.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat. Grease it with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
7. While the pancakes are cooking, prepare the blueberry compote. In a small saucepan, combine 1 cup of fresh or frozen blueberries with 2 tablespoons of sugar and 2 tablespoons of water. Bring to a simmer over medium heat and cook for 5-7 minutes, until the blueberries burst and the sauce thickens slightly.
8. Serve the pancakes warm, topped with the homemade blueberry compote. You can also add a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence.

Enjoy these fluffy pancakes with their delightful blueberry compote as a delicious breakfast or brunch treat. The combination of light, airy pancakes and the burst of sweet-tart blueberries will leave you craving more.