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  • Buttermilk Pancakes With Blueberry Compote

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    Buttermilk Pancakes With Blueberry Compote
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 1/2 c. all-purpose flour
    • 1/4 c. sugar
    • 2 tsp baking pwdr
    • 2 tsp baking soda
    • 1 tsp salt
    • 2 c. buttermilk
    • 2 c. lowfat sour cream
    • 2 lrg Large eggs
    • 4 tsp vanilla extract
    • 3 Tbsp. unsalted butter plus Additional unsalted butter Blueberry Compote (see recipe)

    Directions

    1. Whisk first 5 ingredients in large bowl. Whisk buttermilk, lowfat sour cream, Large eggs and vanilla in another large bowl. Add in to dry ingredients. Stir till batter is just blended but still lumpy (don't overmix).
    2. Heat 1/2 Tbsp. butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook till bubbles break on surface, about 3 min. Turn pancakes over. Cook till bottoms are golden brown, 3 min. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
    3. Serve pancakes immediately with butter and Blueberry Compote.
    4. This recipe yields about 10 pancakes.

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