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Fluffy and buttery buttermilk pancakes topped with a sweet cranberry compote will add plenty of yum to your weekend. Pancake batter is one I use over and over again. It is simply the best and makes incredibly fluffy, tender, and buttery pancakes.
Blueberry compote is made with just 5 simple ingredients: blueberries, brown sugar, maple syrup, lemon juice, and cinnamon. It is quick and easy to make and has a lot of flavor. Plus, it's really versatile. Serve it on pancakes, waffles, French toast, oatmeal, ice cream, or pancakes.
As you heat the blueberries, their skins will burst and their juices will color the entire mix a deep purple-blue color. You could also call this blueberry sauce, but the compote sounds good.
Topping the pancakes with fruit sauce is a great change from the maple syrup. Of course, you can also use maple syrup. I will not judge.
Blueberries are possibly my favorite fruit to eat alone and to cook with. They are like little blue gems you can put in your mouth and I love the deep color they give food when cooked.
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Buttermilk pancakes with cranberry compote
Preparation time: 20 minutes.
Cook time: 10 minutes.
Total time: 30 minutes
Author: Christin Mahrlig
Fluffy soft buttermilk pancakes topped with a cinnamon flavored cranberry compote.
- 2 cups frozen, thawed, or fresh organic blueberries
- 2 tablespoons of brown sugar
- 2 tablespoons of maple syrup
- 1/2 tablespoon of fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1½ cups all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- ¾ teaspoon of baking soda
- ⅛ teaspoon of salt
- 1 egg
- 4 tablespoons butter, melted
- 1⅓ cups buttermilk
- vegetable oil
Make a cranberry compote. Place cranberries, brown sugar, maple syrup, lemon juice, and cinnamon in a small saucepan. Bring to a boil and then lower the heat. Cook over low heat for 5 minutes. Keeping warm
To make pancakes, mix the dry ingredients in a large bowl.
Combine egg, butter, and buttermilk in medium bowl and beat to combine well.
Add the buttermilk mixture to the dry ingredients and stir until combined, but not more than necessary. The dough should be thick, but you can add a little more buttermilk if you like.
Heat a large nonstick skillet or large skillet over medium heat.
Put about ½ teaspoon of oil in the pan for each pancake and with a measuring cup the spoon dough and pour over the oil with about ¼ to ⅓ cup of dough for each pancake.
Flip when the bubbles start to rise and continue cooking until the dough is fully cooked. These are hearty pancakes and the dough will still be sticky in the middle if not cooked enough. Keep the heat a little lower than normal or the exteriors will burn before the interior is fully cooked.
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