Blueberry Pancakes Topped With Homemade Blueberry Compote Food

BLUEBERRY PANCAKES TOPPED WITH HOMEMADE BLUEBERRY COMPOTE

Steps:

• Combine all pancake ingredients (except blueberries) in a large bowl. Using a hand mixer or wooden spoon, mix until combined.
• Gently fold in the blueberries.
• Use a 1/3 measuring cup to scoop the batter onto a warm skillet heated over medium heat. Add a little butter to the pan first if you'd like.
• Cook until the edges crisp and bubbles start to form, then use a spatula to flip. Cook the other side.
• Repeat with the remaining batter.
• Place the cooked pancakes under a clean towel to keep them warm.
• Add the blueberries, sugar, cornstarch, and water to a small saucepan.
• Cook over medium-low heat, stirring every couple of minutes.
• Continue to cook until desired thickness is reached then remove from heat.
• Top the warm pancakes with blueberry sauce and serve.
• Store leftovers in the refrigerator for up to 2 days.

SPLENDA MADE BLUEBERRY PANCAKES & COMPOTE

Steps:

• 1. PLEASE NOTE--White Lily flour is a soft winter wheat flour, and lighter in texture than regular all purpose flour, or you can use cake flour for the same results. Vanilla Bean paste is a thick syrupy flavoring like extract but has the specks from the vanilla beans in it, I prefer it to Vanilla extract, but either will work. You CAN ALSO USE SUGAR IN THIS RECIPE IF YOU SO DESIRE.
• 2. In a large mixing bowl add the flour, baking powder, baking soda, & salt, and stir to blend together. If it is not while lily or cake flour, you should sift all the ingredients together.
• 3. Add the eggs to a medium size bowl and whisk to break the yolks, then add the milk, Greek yogurt. Vanilla bean paste or extract, and lemon extract,& melted butter then whisk again to blend all of the ingredients together.
• 4. Make a well in the center of the flour mixture and gradually add the milk mixture whisking as you blend it all together.
• 5. If batter is too thick, add additional milk until it reaches the consistency you prefer. I had to add the additional 1/3 cup milk. Then add the thawed or fresh Blueberries, and gently fold into batter.
• 6. Now Spray griddle or skillet with non stick cooking spray and heat until hot, and using a quarter cup measuring cup scoop out 1/4 cup for each pancake, and pour onto griddle, allow to cook until bubbles form on the top, then flip to the other side to brown an additional minute or so, then remove from griddle and serve while hot, with your favorite syrup or topping. I made the Blueberry syrup/Compote to go with it.
• 7. The first batch of pancakes I used a 1/3 cup measure to make larger pancakes for my husband. Then the remainder I used a quarter cup size to make average size pancakes. Spray the cup with nonstick cooking spray to make for easier release of the pancake batter onto the griddle or skillet.
• 8. To make the Blueberry Syrup Topping, Combine the Splenda or zero calorie sweetener with the corn starch in a medium size sauce pan, and stir to blend, then add the thawed blueberries and water, stir to mix and heat over medium high heat, stirring as it heats and begins to boil and bubble around edges. It will thicken also, cook about 5-6 minutes or longer if needed, remove from heat when thickened and hot, add the butter flavored extract, stir to mix, and serve while still hot or when cool.

BLUEBERRY COMPOTE

Steps:

• Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
• Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE

Steps:

• 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.

WHOLE WHEAT PANCAKES WITH BLUEBERRY COMPOTE

Steps:

• To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
• To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl.
• To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.

LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE

Steps:

• For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
• For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
• To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
• To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.

BANANA & CINNAMON PANCAKES WITH BLUEBERRY COMPOTE

Steps:

• Tip the flour and cinnamon into a bowl, then break in the whole eggs, pour in the milk and whisk together until smooth. Stir in the banana. In a separate bowl, whisk the egg whites until light and fluffy, but not completely stiff, then fold into the pancake mix until evenly incorporated.
• Heat a small amount of oil in a large non-stick frying pan, then add a quarter of the pancake mix, swirl to cover the base of the pan and cook until set and golden. Carefully turn the pancake over with a palette knife and cook the other side. Transfer to a plate, then carry on with the rest of the batter until you have four.
• To make the compote, tip the berries in a non-stick pan and heat gently until the berries just burst but hold their shape. Serve two warm pancakes with half the berries, then scatter with the mint leaves and sprinkle with a little cinnamon. Chill the remaining pancakes and compote and serve the next day. You can reheat them in the microwave or in a pan.

BLUEBERRY PANCAKES

Steps:

• Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
• Melt 1 t butter in a large nonstick skillet.
• For each pancake, pour about 1/4 cup batter in pan.
• Cook until bottoms are golden; turn over and cook until bottoms are golden.
• Repeat with remaining butter and batter.
• This recipe makes 10 (4 inch) pancakes.