This recipe is perfect for Sunday brunch. Light and fluffy buttermilk pancakes with a blueberry compote. And you can easily substitute the blueberries for your favorite fruit.
Step 1: Sour 6 Tablespoons of Milk with 1 Tablespoon of Vinegar for 5 minutes in a bowl. (This is an inexpensive way to make the buttermilk for this recipe.)
Step 2: Combine your dry ingredients in another bowl. 1/2 cup of Flour, 1 Tablespoon Sugar, 1 teaspoon Baking Powder, 1/4 teaspoon Salt.
Step 3: Whisk 1 Egg and 1 Tablespoon of Melted Butter into the soured milk.
Step 4: Add the flour mixture to the milk mixture and whisk until smooth.
Step 5: Ladle 1/3 cup of the batter into an oiled skillet. And proceed to cook the pancakes until batter is finished.
Step 6: While cooking the pancakes. Add 1/2 cup of Blueberries and 2 Tablespoons of Sugar to a saucepan and cook on a low heat for 2 to 5 minutes.
Step 7: Blueberry Compote is ready when the juices have released from the fruit.
Finally, ladle the Blueberries onto your finished pancakes and enjoy!
This recipe makes 3 to 4 pancakes. NOTE: If you want to double the recipe double everything but still only use 1 Egg.
This Entire recipe is: 550 Calories; 12.3g Fat; 32.9 mg Cholesterol; 1123.9 mg Sodium; 289.4 mg Potassium; 101.5 g Carbohydrate; 3.6 g Fiber; 49.9 g Sugar; 10.2 g Protein.