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Vanilla Bean Pancakes with a Warm Blueberry Compote


Sunday morning pancakes, could there be anything better? Ummm... probably not. When they're vanilla bean pancakes topped with a warm blueberry compote? Unless George Clooney is feeding them to you poolside with a Bellini, definitely not.

Crisp wintry mornings just got a whoooole lot better. You're welcome.



Vanilla Bean Pancakes with a Warm Blueberry Compote
makes 16 Pancakes | total time: 30 minutes | hands on time: 30 minutes

Ingredients
2 c. Flour
1/4 c. Granulated Sugar
1 tbsp. Baking Powder
1/2 tsp. Salt
1 1/2 Vanilla Beans, cut and scraped
2 c. Milk
1 Egg
2 tbsp. Unsalted Butter, Melted

2 c. Frozen Blueberries
3 tbsp. Water
1/4 c. Granulated Sugar

Directions

For blueberry compote: in a small to medium saucepan over medium-low heat, add the frozen blueberries, 1/4 c. sugar, and 3 tbsp. of water. Let cook, stirring occasionally, until the sugar has dissolved, the blueberries have softened, and the liquid has reduced, about 8-10 minutes. It can remain on low heat until the pancakes are ready. Remove from heat and serve with pancakes.

For pancakes: Combine flour, 1/4 c. sugar, baking powder, salt, milk, and the egg. Beat until all ingredients are combined. Cut vanilla beans open and scrape the inside, adding this to the pancake batter. Do not add the outside of the vanilla bean. Mix the batter. Finally, add melted butter and mix well.

Heat a skillet over medium-low to medium heat for about 30 seconds. Pour 1/4 c. of batter onto the skillet and cook until bubbles form on top, about 1 - 2 minutes, and then flip. Cook for an additional minute and then remove from heat. Repeat until all the batter has been used.

Stack pancakes and pour blueberry compote on top. Enjoy!



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