Happy Independence Day!!! Fitting for the 4th of July, a homemade breakfast with blue, red, and, white made its way on the menu. And why not meet the color requirements with blueberry pancakes with a strawberry compote. This was my first time not making pancakes from a premade mix, let me say – it takes about 1 extra minute and the flavor is well worth it! They’re so simple to make, I can’t figure out why premade mixes are even necessary. But, I feel the same way about cake… Well, onwards to the recipe,
BLUEBERRY PANCAKES FROM SCRATCH
- 1 1/2 cups all purpose flour
- 3 1/2 teaspoons baking powder
- 1 tsp salt
- 2 Tbsp sugar
- 1 1/4 cups milk
- 1 egg
- 3 Tbsp butter, melted
- 1 tsp vanilla extract
- 1 cup blueberries
Mix the flour, baking power, salt, and sugar together in a bowl. Make a well in the center and add in the milk, egg, butter, and vanilla. Mix until bubbles are on the top of the surface. Then add in the blueberries.
Heat up a griddle. Once a bead of water sizzles up, butter of the griddle, even if it’s nonstick. I use a ladle to make each pancake, so they’re all about the same size. As they fluff up, and bubble, they are ready to flip when the edges are cooked.
STRAWBERRY & BRANDY COMPOTE
- 16 oz Strawberries
- 1/2 – 3/4 cup Brandy
- 1 cup Sugar
- 1 tsp Cinnamon
Rinse and slice up the strawberries. Place the strawberries in a small pot, add the brandy sugar, and cinnamon. Let the mixture boil for about 8-10 minutes. At this point, you can either use a food processor and puree or as I did, still serve in slices.
Serve up the compote on top of a stack of pancakes & enjoy!!!
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