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:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, milk, egg, melted butter, and vanilla extract. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Grease it with butter or cooking spray.
- 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.
- Repeat the process with the remaining batter, adjusting the heat if necessary to prevent burning.
- 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.
- 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.