I rarely make pancakes. But, this past Sunday, I decided to make them on a whim. It wasn’t until I was flipping my first batch of pancakes that I remembered how much I enjoy making them. This brought me back to the days when I used to make “Mickey Mouse” pancakes or make pancake letters that spelled out our names. After experiencing this bout of nostalgia, I realized that my taste bud preferences have vastly changed since then. When I was younger, peanut butter was usually the topping of choice or I would occasionally douse my pancakes in maple syrup. Now, I opt for fresh fruit or fruit flavored syrups instead. So, it’s no surprise that I picked Buttermilk Pancakes With Blueberry Compote to make for a Sunday breakfast.
Step 1: Mix Dry Ingredients Together;
Mix Together with Wet Ingredients
Step 2: Drop Pancakes Onto Greased Griddle
Step 3: Flip After Bubbles Start to Form
Step 4: Mix Blueberries, Sugar, and
Water Together; Let Simmer for 10 Minutes
Step 5: Scoop Blueberry Compote Onto
Pancakes and Enjoy!
Making pancakes appears easy; however, in my opinion, it takes a perfect art to get them right. I usually have to temper with the temperature and size of pancakes a few times before I can get into a successful pancake-making-rhythm. Unfortunately, this results in a few burnt or undercooked batches, but usually by the third batch I’m creating good results!
My family thoroughly enjoyed this recipe. The blueberry compote was a nice change from a standard maple syrup. Although the recipe doesn’t call for it, I added a bit of cornstarch to the compote to help thicken it a bit. The blueberries were very tasty, but I’d like to experiment with raspberries for next time.
Cheers!
