Breakfast Club - Buttermilk Pancakes with Blueberry Compote

It has been a while since I had made Hubby and I a civilized breakfast.  On Sunday I rectified this by making Buttermilk Pancakes that I had spied over on Jenny's blog (The Red Mangetout) a little while ago.  I'm pretty sure I actually saved the link originally for the very yummy sounding (and looking!) Spiced Apple Compote as well as for the buttermilk pancakes, but with a serious lack of apples in the fruit bowl I was forced to think of an alternative.  Enter the copious amounts of blueberries in the fridge and another saved link to a blog post which this time came from Jane's Sweets and Baking Journal.  With my blog steals in hand breakfast was served ;0)

Buttermilk Pancakes with Blueberry Compote
For the Pancakes
150g plain flour
130ml buttermilk
1/2 tsp baking powder
Pinch of salt
2 large eggs (I reduced this from 3 eggs - I'm guessing they were medium sized originally)
1 tbsp sugar (I added this cause I like sweet pancakes!)
1 tsp vanilla extract (and I added this cause I like ... vanilla in my pancakes?!?!?!)
For the Blueberry Compote
2 punnets fresh blueberries, any stems removed
1/4 cup caster sugar
Juice from 1/2 lemon

To Make The Pancakes
Whisk together the flour, baking powder and salt in a large bowl.  Make a well in the centre.


Add 75ml of water to the buttermilk and pour this in to the well. Gently whisk in to the flour.

Add the eggs one by one, whisking until you have a thickish smooth batter.

Heat a large non-stick frying pan on a medium to high heat and pour a small amount of batter into the pan, and cook for around 1 minute on each side. The pancake should puff up and be a nice golden colour.

Serve immediately with blueberry compote.

Makes 12
Adapted from The Red Mangetout

To Make The Blueberry Compote
Put half of the berries in a medium heat-proof bowl and set aside.

Combine the remaining berries, the sugar, and the lemon juice in a medium saucepan. Bring to a simmer over medium-high heat and cook, stirring frequently, until the berries release their juice, 5 minutes or so.

Increase the heat to high, bring the mixture to a boil, and cook, whisking frequently, until the compote has thickened a bit, about 2 minutes or more. Pour it over the uncooked berries, and using a rubber spatula, gently fold together.

This compote will keep in the fridge for up to 3 days.

Serves 4
Adapted from Jane's Sweets and Baking Journal

There was a very successful breakfast, Hubby loved the compote which was a bit of a break through seeing as he normally won't go near a blueberry.  That said, I was a bit disappointed with the pancakes though, and I now understand where the phrase 'flat as a pancake' comes from!  I'm not quite sure what caused this but onwards and upwards, there are plenty more pancake recipes for the trying ;0)