I so enjoy sharing a leisurely brunch with my guys on the weekends. Because of DS's school schedule (it's killing me, it really is!), he's gone long before it's time for DC to get up. So we never get to have breakfast together during the week. Before middle school and his god-awful schedule, DS was accustomed to sitting down to a hot, delicious breakfast every morning before school. Now I'm lucky if I can get even a cereal bar crammed down his throat before we have to leave the house at 6:15 a.m. All the fabulous muffin recipes I've found on food blogs far and wide have been a tremendous help: the perfect portable, irresistible breakfast.
On the weekends, DS sometimes wistfully asks for pancakes. I'm not supposed to eat them, and they do make me feel terrible, so I almost never fix them. These, however, seem to sit well with me. They are DS's favorite pancakes. I am sure you will love them, too!
The great thing about this recipe is that there are no raw spots in the pancakes where the blueberries are. This is because the blueberries are cooked separately into a marvelously delicious compote to be served over the pancakes. So I guess I lied a little in my title, since this is pancakes with blueberries, rather than blueberry pancakes. The sour cream makes them fluffy and rich, the buttermillk makes them light.
By serving the blueberries as a compote, you also avoid getting that weird gray-green color in your pancakes from the blueberries reacting with the leavening. A further bonus is that with the delicious compote, you don't need syrup or butter for serving. The pancakes themselves are slightly sweetened, so the blueberry compote perfectly finishes them.
I feel I am doing something good when I serve these, since blueberries are full of antioxidants. The recipe calls for frozen blueberries, so you can make this compote year round. You can use fresh, too! This recipe makes a lot, so I always cut it in half. I've given the amounts for the HALF recipe below.
Stefan's Favorite Buttermilk Pancakes with Blueberry CompoteFor the Pancakes:
(makes 9 pancakes)
(makes 9 pancakes)
1 1/2 c. all-purpose flour
2 T sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. buttermilk
1 c. sour cream
2 t. vanilla extract
3 T. unsalted butter
For the Compote:
2 1/2 c. frozen blueberries (unthawed)
1/3 c. sigar
1/3 c. water
To make the compote, combine the ingredients in a small saucepan, bring to a simmer and let cook until the sauce is somewhat thickened.
For the Pancakes, combine the dry ingredients with a whisk n a large bowl: flour, sugar, baking powder, baking soda, and salt
Combine the wet ingredients in a separate bowl: sour cream, buttermilk, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and mix on low speed until just combined.
On a griddle or in a skillet, melt some of the butter and drop the batter by 1/3 cupfuls onto the griddle or into the skillet.
Cook the pancakes about 3 minutes per side, or until golden brown. Add more butter as needed.
Continue until all the batter has been used.
We love these pancakes with some soysage on the side. I use the Morningstar Farms brand from the freezer case. They taste best cooked in a skillet or on a griddle; all you need is a little nonstick spray to brown them. I like them better than regular pork sausage, as they are much less greasy and therefore do not give me heartburn! DC especially enjoys his soysage brushed with a little melted hot pepper jelly on both sides, just before serving.
DC's plate, up close and personal.