Blueberry Pancakes
It took me so long to perfect a simple batch of pancakes. Every time I would make them, either they come out good or okay. I wanted them to be perfect every time, same fluffiness and soft texture. Often, I would halve the recipe to just make enough for two people. But that messed up sometimes.
Our favorite brunch place serves the best pancakes I have ever tried. They melt in your mouth. They are so good. Its been long time, we haven’t been that place due to quarantine of course and I miss it.
They would usually have big lines, but it’s a okay to wait for the best food and also they are located near waterfront surrounded by some places for shopping. Haha. So, it works out great.
Take a scroll down the waterfront or sit and they call you once your table is ready.
Let’s talk about this recipe. It makes enough for 2 to 3 people. But if you have friends coming over, you can easily double the recipe. I have used one egg, but if you do not eat eggs it can be easily avoided.
Just don’t put the egg. Anytime, you are making pancakes it’s important to not over mix the batter. Because, over mixing makes them not enough soft and fluffy. And it’s important to mix dry ingredients separate bowl first, as you want to make sure the baking powder, soda and salt are evenly distributed in the flour before adding them to the wet ingredients. If you don’t to that then chances are it rising agents will clump up on one side making it not same throughout while cooking. Hope it makes sense.
As for the blueberry compote, I love it specially it can made in advance. I prefer compotes to fresh fruits for that intense flavor you get when you cook it down. You almost do not need maple syrup.
You can top it with any kind of nuts, I prefer almond and pistachios of course. Lot of people serve it with fresh whipped cream or butter. But have you ever tried crème Fraiche? Its life changing, goodness. It has ever slightly tangy taste to it. It’s something I always end up having in my fridge. I use it on top of pies, tarts, or galette etc. So so good. You must try it. I usually find it at our local Whole Foods, but I have seen it at some other stores too. I use Vermont brand. They also have a vanilla flavored one. Go for it.
Enough of talking, check out these soft fluffy pancakes your family would ask you to make again and again.
Blueberry Pancakes
Ingredients
- 1 / 1/4 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ¼ tsp baking soda
- 1 cup buttermilk
- 1 tbsp butter
- 1 tsp vanilla extract
- 1 egg
- Fruits and nuts optional
- Maple syrup optional
Blueberry compote
- 1 cup blueberries
- 2 -3 tbsp sugar
- Less than 1/3 cup water
Instructions
Blueberry Compote
- Take everything in a pot and cook it on medium heat.
- While cooking it down, smoosh some berries with the help of spatula or potato masher. If you want to keep blueberries whole, then avoid this step.
- I like it when some blueberries break down and some stay whole.
- Cook it until it thickens up and its okay to keep some liquid in.
- Other suggestions would be, if you want to completely mash the blueberries. Once its cooked down, let it cool a little bit and blend it in a food processor or mixer jar. Use that.
- Either way its taste amazing.
- Serve the compote once its at room temperature. It can easily be stored for a week in the refrigerator.
Pancake Batter
- In a bowl take all dry ingredients. Give it a light mix.
- In another bowl, mix all wet ingredients starting from buttermilk, melted butter, egg, and vanilla extract.
- Whisk it.
- Combine the dry and wet ingredients until everything is mixed well. Do not over mix it. If you see little lumps, its okay. Try to break them down but do not over mix it.
- Let it rest for few minutes. Not more than half an hour.
- Pre – Heat the skillet on medium heat.
- Once its slightly hot, brush some butter on the skillet, pour about ¼ cup batter into circles. If you are using a big skillet you can do two at a time.
- Let them cook a little bit about a minute or so, once you see some bubbles, you can flip them and cook them on the other side too. They should have some brown spots on them but not very dark color.
- Keep the heat to medium and if your skillet gets hot, turn it down a little bit.
- Finish making all the pancakes with the rest of the batter.
- Remove them on a platter and serve it with a side of blueberry compote, nuts and crème fraiche.
- You can also have some maple syrup on the side, if people do not want to use blueberry compote.
Notes
XO, Devangi