Buttermilk Pancakes With Blueberry Compote

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar
2 teaspoons	10ml	Baking powder
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Salt
2 cups	474ml	Buttermilk
2 cups	474ml	Sour cream
2 cups	396g / 13oz	Eggs (large)
4 teaspoons	20ml	Vanilla extract
3 tablespoons	45ml	Unsalted butter - plus
		Additional unsalted butter
		Blueberry Compote - (see recipe)

Recipe Instructions

Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).

Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.

Serve pancakes immediately with butter and Blueberry Compote.

This recipe yields about 10 pancakes.

Source:
Bon Appetit, March 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.