Blueberry Blueberry Pancakes

Updated at: Thu, 17 Aug 2023 02:59:44 GMT

Step 1

Make the compote first and set aside so it's ready to go when your pancakes are finished.

Step 2

Add 1 cup of blueberries to pan with water, sugar, and lemon juice. Allow to come to a steady boil over medium-high heat. Cook for 2 minutes.

Step 3

Add the cornstarch mixture (1 TBSP cornstarch mixed with 1 TBSP cold water). Mix. Allow the mixture to return to a boil and then cook until thickened (about 30 seconds - 1 minute).

Step 4

Place melted butter in a large bowl and set aside to slightly cool.

Step 5

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 6

Add milks to melted butter and mix.

Step 7

Add egg yolk to milk mixture and whisk to combine.

Step 8

Slowly add in flour mixture and gently mix to combine. Avoid over mixing, but make sure flour is incorporated.

Step 9

In a small bowl, vigorously whisk the egg white for 30 seconds. You're looking for it to be foamy, no peaks needed. Gently fold the foamy egg white into the batter.

Step 10

A griddle works best, but use whatever pan you use to make pancakes - heat the pan to medium-high heat. Use a pat of butter to cover the pan.

Step 11

Using either 1/4 or 1/3 measuring cup (depending on what size you want your pancakes), scoop batter onto the pan.

Step 12

Immediately sprinkle blueberry onto the raw batter facing up.

Step 13

When the edges begin to crisp and bubbles appear in the batter, it's time to flip (about 3 minutes). Flip and allow the other side to cook (about 2 minutes).

Step 14

Keep pancakes warm in a 170F oven while you finish cooking your other pancakes (especially if you're not using a griddle.)

Step 15

Serve with butter, warm maple syrup, and blueberry compote.

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