Blueberry Buttermilk Pancakes with Blueberry Compote

Ingredients

• 1/2 cup granulated sugar
• 2 (1-inch) strips ginger
• 2 cups blueberries
• 1 1/4 cup all purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons vegetable oil, (plus additional, as needed for cooking)
• 2 large eggs
• 1 cup blueberries

Instructions

1. 1

   --- For the compote: ---

2. 2

   Add ½ cup water, sugar, ginger and blueberries to a medium saucepan.

3. 3

   Bring to a boil over medium heat, stirring occasionally, for 5 minutes. Lower heat to medium-low and continue to simmer until the blueberries burst, about an additional 5 minutes.

4. 4

   Remove from heat and discard the ginger. Let cool and serve warm or at room temperature.

5. 5

   --- For the pancakes: ---

6. 6

   In a small bowl whisk together flour, sugar, baking powder and salt and set aside.

7. 7

   In another medium mixing bowl, whisk together buttermilk, 2 tablespoons of vegetable oil, and the eggs. Add the dry ingredients to the milk mixture and whisk until ingredients are just combined. This batter will be thicker.

8. 8

   Fold the blueberries into the batter.

9. 9

   Heat a large non-stick sauté pan or griddle over medium heat. Add 2 teaspoons of oil to grease the pan and heat through.

10. 10

    Add enough batter to the pan to form a 4-inch circle. Cook until the surface of the pancakes have a few bubbles, 1 to 2 minutes.

11. 11

    Flip the pancakes carefully with a spatula and cook until the underside is golden brown, an additional 2 minutes. Remove and transfer to a serving platter. Repeat with the remaining batter, greasing the pan as needed.

12. 12

    --- To serve: ---

13. 13

    Serve the pancakes topped with the blueberry compote.