Fluffy Buttermilk Pancakes with Blueberry Compote

Ingredients

• 1.5 cups All-Purpose Flour
• 2 tablespoons Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 1.75 cups Buttermilk
• 2 large Eggs
• 4 tablespoons Melted Butter
• 1 teaspoon Vanilla Extract
• 2 cups Fresh Blueberries
• 1 tablespoon Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. 2In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
3. 3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. 4Heat a lightly oiled griddle or frying pan over medium heat.
5. 5Pour 1/4 cup of batter onto the hot griddle for each pancake.
6. 6Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. 7While pancakes are cooking, prepare the blueberry compote. In a saucepan, combine blueberries, 2 tablespoons sugar (optional), and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the compote thickens, about 5-7 minutes.
8. 8Serve pancakes warm with blueberry compote.

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