Statehouse Pancakes Recipe
buttermilk pancakes, mixed berry compote, whipped butter, maple syrup
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Ingredients
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Pancakes
Method
Preparation
- 1
Make the Pancake Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are okay.
- 2
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 more minutes. Repeat with the remaining batter.
- 3
Prepare Mixed Berry Compote
In a small saucepan over medium heat, combine 2 cups of mixed berries (such as strawberries, blueberries, and raspberries), 1/4 cup of sugar, and 1 tablespoon of lemon juice. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool slightly.
- 4
Serve
Stack the pancakes on plates, top with a generous spoonful of mixed berry compote, add a dollop of whipped butter, and drizzle with maple syrup before serving.
