Ingredients for Pancakes
- 1 cup fresh blueberries
- 2 cups of whole milk
- 1 tablespoon fresh lemon juice
- 3 tablespoons of melted butter, cooled
- 1 egg, slightly beaten, set aside
- 2 cups (10 ounces) all-purpose flour
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 1⁄2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons vegetable oil
Ingredients for Compote
- 4 cups blueberries
- 1⁄2 cup Agave Syrup
- 1 cup fresh orange juice
- 1 tablespoon water
- 1 tablespoon cornstarch
Instructions for Pancakes
1) Pre-heat oven to 200 F
2) In a medium bowl whisk together milk, lemon juice, butter, and egg until combined well.
In a separate medium bowl whisk together the flour, salt, sugar, baking soda, baking powder.
3) Heat the skillet on medium low heat.
4) Pour the wet ingredients into the dry and whisk gently just until combined. The batter should be lumpy with a few lumps of flour still showing. (don’t be afraid it will disappear while it’s cooking) If you over mix the batter you will serve flat, rubbery pancakes.
5) Add 1 tablespoon of the vegetable oil and use a paper towel to rub the oil all over the pan.
6) Set aside on a plate.
7) Pour 1⁄4 cup of batter into the middle of the pan. After 1 minute sprinkle about 8 to 10 blueberries on top. After 30 seconds flip over using a metal spatula and cook for 1 minute more.
8) Remove from skillet and place on the baking sheet and put into the oven while you make the rest.
9) Makes approximately 10 to 12 pancakes
10) Have all of your ingredients ready and in place before you heat up your pan.
11) Use a 12” cast iron skillet or grill pan if possible. If not a 12” non-stick pan will do.
12) Make sure to season your pan well with vegetable oil just before you pour in the batter so the oil will not smoke and burn.
13) Cook your pancakes on low to medium low and adjust accordingly as your pancakes cook. Sometimes the pan will be to hot and will burn the bottom of your pancake turn heat to low if this happens. Give it a few minutes then turn up to medium low again.
14) DO NOT MIX YOUR BLUEBERRIES INTO THE BATTER. This will leave streaks and turn the batter purple. Cook (don’t’ cheat the time) the pancakes for 1 minute on first side and add 8 to 10 blueberries on top, cook 1/2 minute more, flip and cook for 1 minute on the other. Keep your eye on the heat. If you see that the pancakes are cooking up before the recommended cook time lower heat. Use a 1⁄4 measuring cup to pour the batter.
15) Place the cooked pancakes on a baking rack and put them in a pre-heated over at
200 F to keep them warm while the rest of the pancakes are being cooked.
16) t’s important to whisk in separate bowls dry ingredients then the wet BEFORE you combine them. Once the leveling agents, (baking powder & baking soda get wet they start to go to work. If you wait to long to start to cook the gas bubbles will dissipate and you will end up with flat tough pancakes.
17) Make sure to season the pan with the oil every time you make a new batch
Ingredients for Compote
In a medium saucepan add berries, Agave Syrup, orange juice and bring to a boil on medium high heat for 5 minutes, strain through a tight mesh into a clean pot. In a small glass bowl add 1 tablespoon of water with corn- starch and mix until smooth, set aside. Bring the strained berries to a boil again and pour in the cornstarch mixture, stir until the syrup has thickened. If you want the syrup to be thicker repeat the process with the cornstarch. Cool to room temperature before storing in the refrigerator
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