Fluffy Blueberry Pancakes With Blueberry Compote

serves 4

Blueberry Pancakes

1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 egg
1½ cups milk
3 tablespoons melted butter
1 teaspoon vanilla extract
couple handfuls of fresh blueberries
butter and maple syrup for topping

Blueberry Compote

1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon lemon juice

Directions

Preheat griddle to 350˚ F. In a large mixing bowl, whisk together all dry ingredients. Whisk together all wet ingredients in a separate medium mixing bowl. Pour wet ingredients into dry ingredients and stir until just combined, (DON'T OVERMIX. Pancakes won't be nice and fluffy!)

Let batter rest for 5 minutes. Using a ¼ measuring cup, scoop out batter and pour onto hot greased griddle.
Place a few blueberries in each dollop of batter. Flip when bubbles form in pancakes, about 3 minutes. Cook on the other side another 2-3 minutes

While pancakes are cooking, make the blueberry compote. Place all ingredients in a medium saucepan and simmer on low heat for about 30 minutes, or until thickened. Serve pancakes immediately and top with blueberry compote and/or butter and maple syrup.

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