Pancakes with a Blueberry Compote
I have been making these pancakes for years. I had to look through all my old cookbooks to see where I got the original recipe from…and of course it was my New Basics Cookbook, my very first cookbook I ever owned! The original recipe called for half and half but, I can’t remember when but, I started using vanilla yogurt instead. I like the creamy-ness it adds to the batter.
If Pierce had his way…we would be having these for every meal!
Pancakes with Blueberry Compote
Serves 18 Three-inch Pancakes
1 cup all-purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon freshly grated nutmeg
¼ teaspoon cinnamon
¼ teaspoon salt
¾ cup vanilla yogurt
¼ cup milk
3 tablespoons (packed) light brown sugar
2 tablespoons unsalted butter, melted and cooled
In a medium-size bowl, toss together the flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, stir the yogurt, milk, brown sugar, butter, and egg.
Stir the liquid into the dry ingredients until almost smooth; there may be some lumps. Let the batter stand, loosely covered, for about 20 minutes.
Heat a griddle over medium-high heat, and then butter it lightly. Gently drop batter by heaping tablespoons, and cook until the bottoms are golden and bubbles are popping on the surface, about 1 minute. Turn, and cook 1 minute on the other side. Repeat, using up all the batter. Dollop the blueberry compote on top and serve immediately.
This Blueberry Compote recipe comes from Epicurious but, I used fresh blueberries instead of frozen!
2 1/2 cups blueberries
1/3 cup sugar
1/3 cup water
Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.
Peter’s Wine Pick: J Sparking Wine