Name: Blueberry Pancakes & Compote
Yield: Makes 4 to 6 servings, 12 to 14
Ingredients: High-quality maple syrup, for serving; 4 tablespoons unsalted butter, melted, plus 3 to 4 tablespoons for cooking; 2 large eggs; 1 teaspoon vanilla extract; 2 ½ cups fresh or frozen blueberries, divided; ¼ cup water; ⅓ cup powdered sugar, plus more for dusting; 1 (2-inch) slice of lemon zest; ¾ teaspoon baking soda; ½ teaspoon kosher salt; ¾ cup buttermilk; ½ cup sour cream; 1 teaspoon freshly squeezed lemon juice; 1 ¼ cup all-purpose flour; 2 tablespoons sugar; 1 ½ teaspoons baking powder

Preparation info

Makes
4 to 6
servings, 12 to 14

Difficulty
Easy

Appears in

Egg & Chicken

By Grant MacPherson

Published 2022

About

This is a very straightforward recipe and it never disappoints. My boys are 16 and 19 years old and they both love pancakes. When they were growing up, I’d often make them for them on the weekends. Of course, you can add other ingredients beyond blueberries to these pancakes. Sometimes I like to add raspberries, and one of my sons really loves chocolate chips in his. If you go that route, I recommend scooping a little ice cream on top. Why not?