Tuesday, June 24, 2014

Blueberry Pancakes with Maple Butter & Blueberry Compote


Saturday mornings in my house were made for pancakes. My favorite type of pancakes have been and will always be blueberry pancakes. But what's even better than blueberry pancakes, is blueberry pancakes with a blueberry compote on top. I'm basically Violet from Willy Wonka, and someday might turn into a giant blueberry myself. For such a long recipe name, these are actually quite simple to make. And to top it all off, these are served with maple butter. No slabs of butter between each pancake, and syrup on top. No. These require something a little extra special. We melt the syrup and butter together to make a velvety drizzle. Mmmmmmmmmm. Can't stop dreaming about these babies. Can it be Saturday morning yet?

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Blueberry Pancakes
  • 2 eggs, eggs and yolks separated
  • not quite full 1 cup buttermilk
  • 5 tbsp. unsalted butter, melted and cooled slightly
  • 1 1/2 cups Bisquick pancake mix
  • 1/2 lemon, juiced
  • 1 cup fresh blueberries
Blueberry Compote
  • 1 cup fresh blueberries
  • 1 tbsp. coconut palm sugar
  • 1 tbsp. fresh squeezed lemon juice
  • 1 strip lemon peel
  • 1/4 cup water
Maple Butter
  • 1/4 cup unsalted butter
  • 3 tbsp. maple syrup
To make the blueberry compote, simply add the ingredients to a medium saucepan and heat over medium high until it begins to boil. Lower to a simmer, and allow the mixture to bubble slightly until thickened, stirring occasionally, about 10-12 minutes. Set aside until ready to serve. 

Meanwhile, prepare the pancake mix, whisk the egg whites in a small bowl with a stand or hand mixer on high until they are white and form stiff peaks, similar to whipped cream. In a large bowl, mix together the buttermilk and cooled butter, then add the lemon juice. Add in the pancake mix and mix until just combined. Lastly, fold in the whipped egg whites, folding carefully as not to lose the air from the white, which makes the pancakes so light and fluffy!

Heat up a griddle or large pan over medium high heat and spray with non-stick cooking spray or melt a tab of butter. Place a few heaping ladelfuls of the pancake batter onto the hot griddle, then add a couple of fresh blueberries on top. Allow them to cook for a couple of minutes. Once you see little bubbles forming around the edges of the pancakes, you know to flip them on the other side. Cook until golden brown. 

To make the maple butter, simply melt the butter and syrup together in a small sauce pan or in the microwave.

To serve the pancakes, stack them high with a large spoonful of the blueberry compote on top, then pour the maple butter all over and around so it gets into every bite. Then stuff your faces!

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