Homemade Pancakes with Blueberry Compote

This recipe is perfect for Sunday brunch.  Light and fluffy buttermilk pancakes with a blueberry compote.  And you can easily substitute the blueberries for your favorite fruit.

Step 1: Sour 6 Tablespoons of Milk with 1 Tablespoon of Vinegar for 5 minutes in a bowl.  (This is an inexpensive way to make the buttermilk for this recipe.)
 

Step 2: Combine your dry ingredients in another bowl.  1/2 cup of Flour, 1 Tablespoon Sugar, 1 teaspoon Baking Powder, 1/4 teaspoon Salt.

Step 3: Whisk 1 Egg and 1 Tablespoon of Melted Butter into the soured milk.  

Step 4: Add the flour mixture to the milk mixture and whisk until smooth.

Step 5: Ladle 1/3 cup of the batter into an oiled skillet.  And proceed to cook the pancakes until batter is finished.

Step 6: While cooking the pancakes.  Add 1/2 cup of Blueberries and 2 Tablespoons of Sugar to a saucepan and cook on a low heat for 2 to 5 minutes.

Step 7: Blueberry Compote is ready when the juices have released from the fruit.

Finally, ladle the Blueberries onto your finished pancakes and enjoy!
This recipe makes 3 to 4 pancakes.  NOTE: If you want to double the recipe double everything but still only use 1 Egg.

This Entire recipe is: 550 Calories; 12.3g Fat; 32.9 mg Cholesterol; 1123.9 mg Sodium; 289.4 mg Potassium; 101.5 g Carbohydrate; 3.6 g Fiber; 49.9 g Sugar; 10.2 g Protein.
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2 Comments


  1. I'm sure it will work out, especially with strawberries. You'll love it.

    Wow, really. Thanks, I feel honored. 🙂 I will definitely check that out.

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