Buttermilk Pancakes with Blueberry Compote

These fluffy buttermilk pancakes are a delightful twist on a classic breakfast favorite, served with a warm blueberry compote. The pancakes are light and tender, while the compote adds a burst of sweet-tart flavor, making this dish both comforting and refreshing. Ideal for a family brunch or a cozy weekend breakfast.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 cup fresh blueberries
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, egg, and melted butter. Mix until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
4. Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
6. For the blueberry compote, combine the blueberries, lemon juice, and maple syrup in a small saucepan over medium heat. Cook, stirring gently until the blueberries burst and the mixture thickens slightly, about 5-7 minutes.
7. Serve the pancakes warm with the blueberry compote drizzled on top.