Method

Buttermilk Pancakes

Combine dry ingredients

In a large mixing bowl whisk together the flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt until evenly distributed.

Combine wet ingredients

In a separate bowl whisk the buttermilk, eggs, melted butter, and vanilla until smooth and slightly frothy.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined. A few small lumps are okay; do not overmix or the pancakes will be tough. Let the batter rest 5–10 minutes to thicken slightly while you preheat the pan.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium heat until hot (about 3–5 minutes). Brush with the 1 tablespoon oil or a little melted butter and wipe away excess with a paper towel so the surface is lightly coated.

Cook pancakes

For each pancake, pour about 1/3 cup batter onto the skillet, spaced evenly. Cook until bubbles form across the surface and edges look set, 2–3 minutes. Flip and cook the second side until golden and cooked through, 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Keep cooked pancakes warm in a low oven (100–120°C / 210–250°F) on a baking sheet while you finish the rest.

Blueberry Compote

Combine and warm

In a small saucepan combine the blueberries, 1/4 cup sugar, lemon juice, and 2 tablespoons water. Place over medium heat and bring to a gentle simmer, stirring occasionally so the sugar dissolves.

Simmer to thicken

Allow the mixture to simmer for 6–8 minutes. As the blueberries soften they will release juices and the sauce will become glossy. If you prefer a thicker compote, mix the 1/2 teaspoon cornstarch with a teaspoon of cold water to make a slurry and stir it into the simmering fruit; cook for another 1–2 minutes until thickened. Taste and adjust sweetness with a pinch more sugar or a squeeze more lemon if desired. Remove from heat.

Finish & Serve

Plate

Stack 2–3 pancakes per serving on plates. Spoon warm blueberry compote over the pancakes, dot with the 2 tablespoons unsalted butter so it melts, and drizzle with maple syrup to taste (about 1–2 tablespoons per serving).

Garnish

Dust with a little powdered sugar if using and garnish with fresh mint leaves. Serve immediately with extra syrup on the side.

Every Sunday 10am – 2pm Recipe