Blueberry Pancakes with Blueberry Compote
1 cup all-purpose flour, sifted
1.5 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/8 cups buttermilk
2 Tablespoon (1/4 stick) unsalted butter, melted
1/4 teaspoon vanilla extract
1/2 cup fresh blueberries
1) Preheat an oven to 200ºF.
2) In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix.
3) Heat a non-stick griddle pan to medium-high heat. Ladle batter onto the griddle, scatter a few blueberries over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
Adapted from Williams-Sonoma
1 cup fresh blueberries
1/8 cup sugar
1.5 Tablespoon water
In a blender, pulse the blueberries, water and sugar. Add to a small sauce pan
and heat on medium-low for about 11 minutes until it becomes thick and sticks
to the spoon. Serve warm. Makes about 1/4 cup.
Source: Ginas Skinny Recipes