Buttermilk Pancakes With Blueberry Compote Recipes

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LEMON-BLUEBERRY-RICOTTA-BUTTERMILK PANCAKES WITH BLUEBERRY-CASSIS RELISH AND BLUEBERRY MAPLE SYRUP



Lemon-Blueberry-Ricotta-Buttermilk Pancakes with Blueberry-Cassis Relish and Blueberry Maple Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield Approximately 20

Number Of Ingredients 27

2 cups fresh blueberries
1 cup maple syrup (grade B)
2 tablespoons sugar
1 stick cinnamon
1 strip lemon zest
1 pint blueberries
1/4 cup sugar
2 tablespoons butter
1 cinnamon stick
1/2 vanilla bean, split
Cassis
1 tablespoon chopped fresh mint leaves
1 1/2 cups unbleached all-purpose flour
3 tablespoons cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 tablespoons vegetable oil
1 1/3 cups buttermilk
1 tablespoon plus 1 teaspoon lemon zest
1/8 teaspoon vanilla extract
Pinch cream of tartar
2 cups fresh blueberries
1 cup fresh ricotta
2 tablespoons whole milk
1 stick butter, (8 tablespoons) cut into pats

Steps:

  • For the syrup: In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.
  • For the compote: Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.
  • For the pancakes: Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.
  • Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
  • In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.
  • In a small bowl mix the ricotta and milk. Reserve for garnish.
  • Preheat oven to 200 degrees F.
  • Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.

BUTTERMILK BLUEBERRY PANCAKES



Buttermilk Blueberry Pancakes image

Here's my recipe for classic blueberry pancakes-light as a feather and bursting with flavor! -Ann Moran, Islesford, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 large eggs, room temperature, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Optional: Butter and maple syrup

Steps:

  • In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.

Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen
Serving suggestions: whipped cream and maple syrup.

Steps:

  • In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
  • Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
  • Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
  • Serve with a dollop of whipped cream and maple syrup.

Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams

BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE



Buttermilk Pancakes with Blueberry Compote image

Categories     Breakfast     Brunch     Vegetarian     Kid-Friendly     Quick & Easy     Mother's Day     Blueberry     Sour Cream     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 18

Number Of Ingredients 12

2 1/2 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 teaspoons vanilla extract
3 tablespoons unsalted butter
Additional unsalted butter
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.

BLUEBERRY COMPOTE



Blueberry Compote image

Categories     Sauce     Blueberry     Vegan     Simmer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

2 1/2 cups frozen blueberries, unthawed
1/3 cup sugar
1/3 cup water

Steps:

  • Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.

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Top Asked Questions

How to make buttermilk pancakes with blueberries?
This recipe originally accompanied epi:recipeLink="101037" Buttermilk Pancakes with Blueberry Compote</epi:recipeLink>. Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries.
How to make Blueberry Pancakes on a griddle?
In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top.
How to make ricotta pancakes with fresh blueberries?
Heat a griddle or a large skillet over medium-low; brush with oil. Working in batches, scoop ½-cupfuls of batter onto griddle. Top each with 2 Tbsp. fresh blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes.
Can you make blueberry lemon compote with blueberries?
They would also be fantastic made with raspberries or huckleberries. Cook 2 cups blueberries, ¼ cup sugar, and a pinch of salt in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6–8 minutes. Add lemon zest, lemon juice, and 1 cup blueberries.

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