Blueberry Pancakes & Compote
Servings: 6
Calories: 2467
Ingredients:
- 2 ½ cups Columbia Fruit frozen Blueberries
- ¼ cup water
- ⅓ cup powdered sugar, plus more for dusting
- 1 (2-inch) slice of lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 ¼ cup all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup buttermilk
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 tablespoons unsalted butter, melted, plus 3 to 4 tablespoons for cooking
- High-quality maple syrup, for serving
Preparation:
- In a small pan over medium heat, add 1 cup of the blueberries, the water, powdered sugar, lemon zest, and lemon juice.
- Simmer for 10 to 12 minutes, stirring occasionally, until most of the berries have burst and the compote has reduced to a thick, glossy syrup.
- Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, making sure there are no lumps.
- In a medium bowl, whisk together the buttermilk, sour cream, vanilla extract, eggs, and 4 tablespoons of melted butter until fully incorporated.
- Fold the buttermilk mixture into the bowl of dry ingredients.
- Mix to incorporate, but do not overmix.
- Let the batter rest for about 10 minutes.
- In a medium nonstick pan over medium heat, add 1 tablespoon of butter.
- Add more butter as needed between batches.
- Once hot, measure ⅓ cup of the batter per pancake, and pour it into the pan.
- Evenly add 2 to 3 tablespoons of blueberries per pancake.
- As the pancakes begin to bubble and set on the bottom, after 3 to 4 minutes, flip them and cook for another 2 to 3 minutes, until golden brown.
- Layer 2 to 3 pancakes on each plate, top them with about ¼ cup warm blueberry compote and lightly dust with powdered sugar.
- Serve with a side of warmed maple syrup.