Blueberry Pancakes Recipe
organic blueberry compote, greek yogurt, maple syrup
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Ingredients
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Pancake Batter
Method
Preparation
Make the Pancake Batter
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, mix the milk, egg, melted butter, and vanilla extract. Combine the wet and dry ingredients until just mixed, then gently fold in the fresh blueberries.
Cook the Pancakes
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Prepare the Blueberry Compote
In a small saucepan, combine 1 cup of blueberries with 1/4 cup of water and 2 tablespoons of sugar (optional). Cook over medium heat until the blueberries burst and the mixture thickens slightly, about 5-7 minutes.
Serve
Serve the pancakes warm, topped with the blueberry compote, a dollop of Greek yogurt, and a drizzle of maple syrup.