Blueberry Pancakes with Blueberry Compote

Blueberry Pancakes 2

When my son Bryant was growing up I always tried to make sure he had a hearty, hot breakfast to start his day. Among his favorites were waffles, french toast, and pancakes. Back in those days I often made pancakes using Bisquick. One weekend when Bry was about 8 years old, he asked me if we had any Bisquick. When I asked why, he replied, “so we can have pancakes.” I told him we didn’t have any, but that I could make them from “scratch”. The next time he wanted pancakes, he asked, “Mom, do we have any of that “scratch”? And that is what we affectionately  refer to as “the pancake story”. It’s one of my most special memories and I think about it every time that I make pancakes.

Bryant is now a grown young man with small children of his own, but whenever I get the chance, I pull out the “scratch” and make pancakes for him. I also have a french toast story, but I’ll save that for another day.

Blueberry Pancakes with Blueberry Compote

“Scratch” Recipe courtesy of Betty Crocker

You will need:
1 egg
1 cup all-purpose flour
1 cup buttermilk (see note)
2 tablespoons canola or vegetable oil
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt

Beat the egg with a hand mixer until fluffy; beat in remaining ingredients just until smooth. If batter is too thick, add more buttermilk. Note: I mix the batter in a large 3 cup Pyrex measuring cup. I add enough buttermilk to make 2/12 cups of batter.

Pour batter onto hot griddle. I use an electric griddle set at 300 degrees. For blueberry pancakes, drop several blueberries (fresh or frozen) onto the top of each pancake. Cook until puffed and dry around edges. Turn and cook other side until golden brown. Makes 12 four inch pancakes. Top with warm syrup and/or blueberry compote.

Blueberry pancakes 3

Blueberry Compote recipe courtesy of Ellie Krieger

You will need
2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice

Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

blueberry pancakes 4

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