Banana Cinnamon Pancakes With Blueberry Compote Recipes
BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE
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
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.
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- Place all ingredients except blueberries and honey in a food processor or blender (we use the Blendtec) and process until smooth.
- Heat up a large non-stick skillet or griddle over medium heat (I had my griddle set to 325°F). Put a little coconut oil on the griddle/skillet (just a little, maybe a teaspoon).
- Once skillet is hot, pour approximately 1-2 Tbsp of the mixture onto the skillet. I used a small cookie scoop so all the pancakes were uniform in size.
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