Diner Style Pancakes with Blueberry Compote

2 weeks ago, some of my girlfriends from my women’s group came over for a cooking session. We decided to make pancakes. I had this recipe that I wanted to try out for some time now but I needed people to come and eat. This was really the perfect timing. The girls bought all sorts of fruits as toppings or fillings. Of course they could not help taking out their smartphones and instagrammed everything.

Pic from Jiunn Li

I really love cooking sessions, that way we get to try many different things.

Once the batter has been made, we all went crazy with the filling. The first pancake that came out was plain and strewn with fresh fruits, butter and maple flavoured syrup;

Pic from Jiunn Li
It was time to dig in!

Everyone’s favourite was banana and chocolate chips;

I tripled the recipe for this cooking session and had like a jug left. I refrigerated the rest and had some the next day. The batter somehow was even better the next day. I ate them savoury style.

But there were still some fruits left, actually plenty, much to the delight of my four year old….he happily polised off the peaches and grapes while I did something with the blueberries that I thought went great with the pancakes.

I love to cook my pancakes on a rather dry pan with very little oil or butter because I like to have that even browning on the entire surface of the pancake. But some peeople like to add plenty of butter to cook the pancakes and that will produce a very different cooked surface on the pancake. But to each their own.

With the blueberries, I made a simple compote, which is like chunky fruit stew. I cooked them down with a little water and sugar and slow boil it till the syrup has thicken.

While it’s still warm, I piled on some cream and drizzled the blueberry syrup all over the pancakes! Yums! Really my favourite way to eat pancakes sweet style!

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DINER STYLE PANCAKES WITH BLUEBERRY COMPOTE RECIPE
(recipe for pancakes taken from creationsbykara with slight changes)

Ingredients;

Pancakes;
2 eggs
1 1/4 cups milk
3 tablespoons melted butter
1 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar

Blueberry compote;
1/2 cup blueberries
3 tablespoons water
2 tablespoons sugar

Whipped cream (optional)

Steps;

1. Beat eggs with milk till frothy, add melted butter and vanilla, beat till well mixed.
2. Mix all dry ingredients together; flour, salt, baking powder and sugar.
3. Mix the wet ingredients and the dry together. Whisk with an electric whisk till you have no lumps but do not whisk for too long.
4. Leave to sit for 15 to 30 mins. (you can also do this the night before and have pancakes in the morning for breakfast, the longer it sits, the thicker the batter will get)
5. While this is going on, tip all the blueberries into a saucepan. Put the heat on low. Add the water and sugar. Let it come to a slow bubble. Swirl the pot around, don’t stir with a spoon. Let the blueberries soften, their juices run out and thicken. Shut off the heat and leave it to cool.
6. Heat a flat pan, add oil or butter or have it dry, it’s up to you. Cook your pancakes on first side, when the surface has bubbly holes, flip it over.
7. Eat with cream and drizzled with blueberry compote.

Enjoy!

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