Blueberries are one of my favorite fruits. I can honestly say that I can eat an entire pack of fresh blueberries in one sitting. I love that they burst in your mouth and aren’t overly sweet but instead slightly acidic. They are great in muffins, pies, on salads, and well–pancakes! These pea sized fruit are filled with antioxidants, vitamins, and minerals. Not to mention that their purply blue hue is stunning to look at.
This next recipe is one of my favorites. It is so simple, you’ll have breakfast ready in no time. You can also make these ahead of time, store them in the freezer and when you’re ready or rushing for work, pop them in the toaster, and off you go. Wrap them well, and they will keep in the freezer for a week.
The same goes for the blueberry compote. Store it in a mason jar with a lid and it will retain its freshness in your refrigerator for days. Compote is another name for fruit jam. You can make it a thinner consistency, or just as thick as your favorite jam. It all depends on the amount of sugar and cook time. I myself, like it a bit on the thinner side, but it’s to your preference.
Of course, I had to make eggs and bacon to go along with it, but you can eat these on their own. Actually, the compote is good over buttered toast too. Oh man, I’m getting hungry again. Let’s eat.
Here is the recipe:
Prep Time: 10 minutes
Cook Time: 15 minutes
- ¾ cup of whole milk
- 2 Tbsp of sour cream
- 1 cup of All purpose flour
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1 Tbsp of apple cider vinegar
- 1 egg, beaten
- A pinch of salt
- 2 Tbsp of salted butter, melted, plus more for griddle or skillet
- 6 oz. of fresh blueberries (for batter and compote)
- ½ cup of granulated sugar
- 1 tsp of vanilla extract
- ½ cup of water
- 1 Tbsp of lemon juice
- Confectioners sugar, for garnish
Directions for the blueberry compote:
- In a small saucepan over medium heat, add the water, sugar, vanilla extract, lemon juice, and blueberries.
- Let it come to a hard boil, then lower the heat to low temperature and let it simmer until the sugar has dissolved and the blueberries have broken down a bit. This step should take 5-8 minutes for the sauce to thicken, or until desired thickness. The blueberries should be broken down some, but not completely.
- Take the compote off the stove and set aside to cool until ready to serve.
- You can reheat the compote for a few seconds on the stovetop over medium heat, or the microwave for 20 to 30 seconds.
Directions for the pancakes:
- In a medium size bowl, sift the all purpose flour, a pinch of salt, baking soda and baking powder. Set aside.
- Now in a separate bowl, whisk the egg, whole milk, sour cream, apple cider vinegar, and melted butter.
- Add the dry ingredients to the wet ingredients and stir to combine. A thick batter will begin to form. Do not overmix.
- Fold in ½ cup of fresh blueberries carefully.
- Heat your electric griddle or a non-stick skillet on the stovetop set to medium heat. Add about 1 Tbsp of butter and wait about 1 minute or until the butter melts.
- Now pour a large scoop of batter onto the griddle or skillet, and cook for 3-4 minutes per side or until golden brown. You know it’s time to flip the pancake when you see little bubbles forming on top.
- Plate and garnish with the blueberry compote, butter, and confectioners sugar if desired. Enjoy!