Sunday mornings for me were always filled with pancakes. My family loved to wake up early and make this iconic breakfast food then chow down. There are so many different takes on pancakes, but one of my favorites is the recipe for Homemade Pancakes with Fresh Berry Compote found in The Cash and Carter Cookbook. The compote in this recipe is so delicious I often find myself skipping the maple syrup altogether! It is a plus that it adds a few extra servings of blueberries into mine and my family’s diet.
Next time you want to take your Sunday morning (or any morning for that matter) slow, test out this recipe!
Homemade Pancakes with Fresh Blueberry Compote (makes 4 cups of compote and 18 (4-inch) pancakes)
Fresh Blueberry Compote
- 4 tablespoons salted butter
- 1 cup sliced strawberries
- 1 cup blueberries
- 1 cup blackberries
- 2 cups pure cane sugar or white sugar
- Pinch of salt
- 2 tablespoons corn starch
- ½ cup cold water
- To prepare the compote, place the butter in a large saucepan, and melt over medium-high heat. Stir in the berries, sugar, and salt, and bring to a boil. Reduce the heat to low, and cook the berries, covered, for 30 minutes, stirring occasionally.
- In a small bowl whisk the cornstarch into the cold water until well mixed and smooth.
- Increase the heat to medium, and return the berry mixture to a boil, stirring constantly.
- Add the cornstarch mixture to the berries. Continue to boil, stirring constantly, until the compote begins to thicken. Remove from the heat. Let the compote cool to room temperature before serving. Leftovers can be stored in the refrigerator for up to a week.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 ½ cups milk (a bit more if you prefer thinner batter)
- ¼ cup half-and-half
- 1 teaspoon vanilla extract
- ½ cup (1 stick) butter, plus more for serving
- ¼ cup powdered sugar
- Whipped cream
- To prepare the pancakes, sift the flour into a large bowl. Add the baking powder and salt, and whisk to combine. Whisk in the egg, milk, half- and- half, and vanilla.
- Heat a large nonstick skillet over medium heat, and add 2 tablespoons of the butter. When melted, spread the butter evenly in the pan.
- Spoon the batter into the hot butter, using approximately 1/4 cup of batter per pancake.
- Cook the pancakes until browned, about 3 minutes on each side. Remove the pancakes to a paper towel-lined plate. Cover with another paper towel to keep them warm while cooking the next batch of pancakes. Add more butter to the pan as needed for the remaining batches.
- When all the pancakes are done, place them on a large platter, cover with the compote, sprinkle with the powdered sugar, and dollop on the whipped cream. Serve with more butter while still hot.