Buttermilk pancakes with blueberry compote

Recipe from from Bon Appétit, March 1999, as noted in http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/MITSP_287s09_read04_pancakes.pdf


Ingredients:

• 2 1/2 cups of all-purpose flour
• 1/4 cup sugar
• 2 tsps baking powder
• 2 tsps baking soda
• 1 tsp salt
• 2 cups buttermilk
• 2 cups sour cream
• 2 large eggs
• 4 tsps vanilla extract
• 3 tbsps unsalted butter
• additional butter or cooking spray

Method:

1. Whisk first 5 ingredients in large bowl (the dry ingredients). 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).
2. 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.
3. Serve pancakes immediately with butter and syrup/blueberry compote.  

Makes about 18 pancakes.


Blueberry compote (optional)

Ingredients:

• 2 1/2 cups frozen blueberries, unthawed
• 1/3 cup sugar
• 1/3 cup water

Directions:

Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.