Name: Hello Bettys Lemon Blue Berry Pancakes Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups fresh or frozen blueberries; 1 tbs granulated sugar; 2 tbs lemon juice; 1 tsp lemon zest; 2 tbs water; 1 tsp cornstarch; 1 tsp cold water (for slurry); 1 tsp unsalted butter (optional, for finish); 1.5 cups all-purpose flour; 2 tsp granulated sugar; 2 tsp baking powder; 0.5 tsp fine sea salt; 1 unit large egg; 1.25 cups milk; 0.25 cups plain yogurt or buttermilk; 2 tbs unsalted butter, melted and cooled; 0.5 tsp vanilla extract; 1 tbsp lemon zest (finely grated); 0.75 cups fresh blueberries (for batter); 1 tsp vegetable oil or additional butter (for cooking); 1 tsp powdered sugar (optional); 2 unit lemon slices (optional); 0.25 cups maple syrup (optional)

Method

Blueberry Lemon Compote

1
Cook compote
Combine blueberries, 1 tablespoon sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest and 2 tablespoons water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.
2
Simmer for 4–6 minutes, stirring occasionally, until blueberries begin to burst and mixture thickens slightly.
3
Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir slurry into the simmering berries and cook 30–60 seconds more until the compote becomes glossy and thick enough to coat a spoon. If it becomes too thick, stir in up to 1 tablespoon water.
4
Remove from heat and stir in 1 teaspoon butter (optional) for shine. Taste and adjust sweetness or lemon if needed. Let cool slightly; compote will thicken as it cools.