Breakfast: Pancakes with blueberry compote
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with a few spoonfuls of the blueberry compote, and some icing sugar if you like. And more butter. And maple syrup.
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!