• Elizabeth Thompson

Sunday Pancakes



Family meals mean a lot to us. Every chance we get we sit down at the table together. Sometimes schedules get in the way, but we always try to fix a special breakfast on Sundays. Usually, it’s something a little bit decadent. Something we might not take the time to prepare on a rushed weekday or a busy Saturday morning.


One of my all-time favorites is blueberry pancakes with warm blueberry compote. Here’s the recipe in case you want to try it.


Yields: 6 pancakes

Ingredients:

1 cup + 2 tbsp of milk

3 tablespoons white vinegar

1 1/2 cup flour

3 tablespoons sugar

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

2 eggs

3 tablespoons melted butter

2 cups fresh blueberries (If fresh blueberries aren’t in season, I use organic frozen berries. That way I can have blueberry pancakes all year. Also, you can substitute other berries or fruit.)

Additional butter for the pan – cooking the pancakes in butter is the secret to what makes these so delicious.

Directions:


Mix the milk and vinegar and let it sit for a few minutes (you’re making your own “buttermilk”).


Whisk the dry ingredients together. Add the eggs, “buttermilk,” and melted butter to the dry ingredients and stir until just combined. Don’t over mix. The batter will be thick. Notice that you haven’t added the blueberries yet…that comes later.


Heat a nonstick pan over medium-low heat. Melt a pat of butter in the pan. As I said, this is the secret that makes these pancakes sublime.


Pour about 1/3 cup of batter into the skillet over the melted butter. Now, place some of the blueberries into the cooking pancake (before you flip it). Cook until you see little bubbles on top and the edges are firm. Flip and cook until the pancakes are golden and cooked through.

Serve with butter (if you want, but honestly, since they’re cooked in butter, I don’t think you need to add more, but it’s your call) and warm blueberry compote (recipe follows).

Warm Blueberry Compote

Ingredients:

3 tablespoons water

1/4 cup sugar

2 teaspoons lemon juice

2 cups frozen blueberries (separated 1 ½ cup and ½ cup)

Directions:

Add all of the ingredients to 1 ½ cup of the frozen blueberries. Cook over medium heat for about 10 minutes. Add the remaining ½ cup of blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

© 2020 Elizabeth Thompson Author

  • Facebook
  • Instagram
  • Twitter