Buttermilk Pancakes with BlueberryCompote


2 1/2 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 teaspoons vanilla extract
3 tablespoons unsalted butter
Blueberry Compote, recipe follows


Whisk first five (dry) ingredients in a 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 over mix).

Melt 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, about 3 minutes. Serve immediately.

Blueberry Compote

2 cups frozen, unsweetened blueberries, unthawed
1/3 cup sugar
1/3 cup water

Combine 1 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes (can be made ahead, cover and chill). Serve warm.

Notes: Makes about 18 pancakes.
Course: Breakfast
Cuisine: American
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 12:56:09