Breakfast: Pancakes with blueberry compote
CATEGORIES
INGREDIENTS
- Cooking Time: 40
- Servings: 2
- Preparation Time: 10
- Pancakes:
- 250 ml milk
- 240 grams flour
- 1 large egg
- That's it! Unless you want to add for a bit more texture and flavour:
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 75 ml melted butter
- Cinnamon
- Compote:
- Equal amounts white sugar and frozen blueberries (about 1 cup of each)
DIRECTIONS
- It's good to start with the compote as it should cook and reduce by about half, so it takes the most amount of time.
- Put the sugar and the blueberries into a small sauce pot on low-medium heat. And that's it! If you want you can throw in a cinnamon stick.
- For the pancakes, simply mix all of the ingredients together in a large bowl. If you're adding melted butter, let it cool off a bit after you've melted it before adding it to the mixture. Whisk well, and then let sit for about 30 minutes. I have no idea why, but it seems to make the pancakes form better after the batter has rested.
- Rub a bit of butter on a non-stick pan, on medium high heat, and spoon in some batter. I usually like to make 3-4 really large ones, so I typically use a full ladle for each pancake. Cook for about 4 minutes, then flip and cook another 3 minutes on the other side. I usually have the oven on really low with a warm plate to keep the finished pancakes warm as I cook the next ones.
- Serve with a few spoonfuls of the blueberry compote, and some icing sugar if you like. And more butter. And maple syrup.
RECIPE BACKSTORY
I really have no idea what a "compote" is, but it definitely sounds better than just a "sauce". I think this is a pretty standard pancake recipe. Not quite as "standard" as the pre-made mix, but with only 3 ingredients, I'm not sure why you'd need anything "pre-made" anyways! This is always a great breakfast because it's impressive, tasty, and also fast and easy. All good!